Chipotle-Roasted Baby Carrots
© Christina Holmes

Chipotle-Roasted Baby Carrots

  • ACTIVE: 20 MIN

When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a complex sauce that includes dried chiles, raisins and chocolate. Here, the carrots are roasted simply with smoky canned chipotles in adobo, then served with peppery watercress and cooling yogurt.


  1. 30 thin baby carrots (2 to 3 bunches), tops discarded, carrots scrubbed
  2. 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can
  3. 1 tablespoon unsulfured molasses
  4. 2 1/2 tablespoons extra-virgin olive oil
  5. Kosher salt
  6. Freshly ground pepper
  7. 3 tablespoons sesame seeds
  8. 4 ounces watercress, stems discarded
  9. Plain Greek yogurt, for serving
  1. Preheat the oven to 350°. Toss the carrots on a rimmed baking sheet with the chipotles, molasses and 2 tablespoons of the olive oil; season with salt and pepper. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned. Transfer the carrots to a plate and let them cool completely.
  2. Meanwhile, in a skillet, toast the sesame seeds over moderate heat, tossing, until golden, 3 to 5 minutes. Stir in the remaining 1/2 tablespoon of olive oil and season with salt; let cool.
  3. On the plate, toss the carrots with the 1 teaspoon of adobo sauce. Arrange the carrots on 6 plates and scatter the watercress on top. Garnish with the sesame seeds and serve with yogurt.
Make Ahead
The roasted carrots can be kept at room temperature for up to 4 hours.