Recipes Chipotle-Roasted Baby Carrots 5.0 (5,374) 1 Review 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 By Alex Stupak Updated on October 23, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 20 mins Total Time: 1 hrs Yield: 6 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 Directions 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. Make Ahead The roasted carrots can be kept at room temperature for up to 4 hours. Rate it Print