Chipotle Glazed Carrots



Serving size

about 6 ounces carrots
45 Minutes

If 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!

Chipotle Glazed Carrots


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)


Place a large skillet in the oven and preheat to 325°F.

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.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"Carrots are divine. You get a dozen for a dime, It's magic!"

Bugs Bunny