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Chipotle-Roasted Baby Carrots

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  • Total Time:
  • Servings: 6

When he makes this stunning salad at Empellon 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.

KEY: Roasting, Thanksgiving, Side Dishes, Healthy, Make Ahead, Staff Favorites, Vegetarian

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Ingredients

  • 30 thin baby carrots (2 to 3 bunches), tops discarded, carrots scrubbed
  • 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can
  • 1 tablespoon unsulfured molasses
  • 2 1/2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 3 tablespoons sesame seeds
  • 4 ounces watercress, stems discarded
  • Plain Greek yogurt, for serving

How to make this recipe

  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.

Contributed By Photo © Christina Holmes Published November 2012

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