I’m sure I’m not the only who gets tired of cooking, serving and eating the same thing over and over again. Don’t get me wrong, I want to make things my family likes but I need to shake things up once in a while. These roasted chipotle carrots are a great vegetable dish to slip into the rotation. And who doesn’t have extra carrots in their crisper drawer? Unless I am making soup, there are always a few in my refrigerator.
Peeling the carrots will take longer than anything else in this recipe (expect cooking, of course). Nothing fancy. The entire recipe is cut up carrots, sprinkled with a little salt, brown sugar and chipotle pepper on a sheet pan. They come out caramelized, tender with lots of crispy edges and tips. You can omit the chipotle if you like, or bump it up, but the tiny amount I use just gives these carrots great flavor and not much “heat.”
10 – 12 Carrots, peeled
2 tbs Olive oil
1 tsp Seasoned salt
¼ tsp Chipotle pepper powder
1 tbs Brown sugar
Maldon salt for garnish
Heat oven to 400.
Cut the carrots in half (if extra large you can cut them into quarters). Put the carrots in a pile on a parchment paper lined cookie sheet and top with the salt and olive oil. Mix and then spread out on the cookie sheet, faced down. Sprinkle with the brown sugar and chipotle.
Cook until the carrots are fork tender, about 20 – 30 minutes. Sprinkle with a pinch of Maldon salt and serve.