Chipotle Glazed Carrots
Servings
4Serving size
about 6 ounces carrotsIf you multiply this recipe, be sure to use a larger pan so that the carrots don’t crowd one another and steam rather than roast. This recipe makes good leftovers and may be reheated or served chilled. Great in salads!
Ingredients
| 2 large Chipotle peppers In adobo sauce |
| 1/2 lime yields Lime juice, raw |
| 2 tsp. Olive oil |
| 1 tsp.. Honey |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 1/2 lb Carrots, raw (peeled) |
Instructions
Place the chipotles, lime juice, olive oil, honey, salt and pepper in a mini chopper or blender and puree until smooth.
Cut the carrots into sticks about 3 inches long. If the carrots are large, quarter them lengthwise. If they are smaller, cut them in half lengthwise.
Place the carrots in the skillet and brush with the sauce. Toss well to coat the carrots evenly.
Cover and roast for about 10 minutes. Toss about every 3 to 4 minutes.
Uncover and roast for about 20 - 25 more minutes until cooked but not mushy.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a riff on a side dish from an Austin restaurant. Sweet, spicy, salty and simple. The spiciness of the smoky chipotle is just subtle enough to not overwhelm the carrots and allows their sweetness to come through.