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.
Slideshow:Great Carrot Recipes
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
Freshly ground pepper
3 tablespoons sesame seeds
4 ounces watercress, stems discarded
Plain Greek yogurt, for serving
How to Make It
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.
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.
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.
The roasted carrots can be kept at room temperature for up to 4 hours.
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