Chipotle chile peppers can be fiery hot on their own, but something magical happens when their intense nature is tempered by butter, cream or cheese – you get less burn and more of their delicious, smoky quality. That chemistry might explain why milk is recommended over water as a remedy to cool the burn of very spicy foods.
These roasted carrots couldn’t be simpler to make, and elevate the ordinary carrot into a crowd pleasing side dish.
Chipotle-Lime Roasted Carrots
1 pound baby carrots with tops attached
3 tablespoons butter, cut into small pieces
2 tablespoons finely chopped canned chipotles with adobo
½ teaspoon ground cumin
1 teaspoon honey
¼ teaspoon salt
Grated zest and fresh juice from 1 lime\
Heat the oven to 400°F. Trim the tops off the carrots, put them on a baking sheet and scatter with the butter.
Stir together the chipotle, cumin, honey and salt and pour over the carrots, tossing them to coat. Roast about 20 minutes, depending on size, until the carrots are just tender and deep golden in color. Toss the carrots with the lime zest and juice in the pan and serve.
carrots, chipotle, roasting, side dish, spicy
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