<p>Chipotle and prunes are a proven flavor pairing in meat and poultry dishes, but using them to coat roasted carrots gives the vegetables a deeply satisfying savory flavor.</p>
<p>Chipotle and prunes are a proven flavor pairing in meat and poultry dishes, but using them to coat roasted carrots gives the vegetables a deeply satisfying savory flavor.</p>
Ingredients

    908 g / 2 pounds (about 3 bunches) rainbow or orange carrots, peeled
    8 g / 2 teaspoons kosher salt
    5 ml / 1 teaspoon olive oil
    30 ml / 2 tablespoons butter
    5 ml / 1 teaspoon lime juice
    60 ml / 1/4 cup chipotle pepper in adobo
    1 garlic clove, minced
    70 g / 1/2 cup Diced Dried Plums or 70 g / 1/4 cup Dried Plum Puree
    Chopped fresh cilantro (optional)

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Instructions

    Preheat oven to 425F. Lightly coat a sheet pan with oil.

    Halve each carrot lengthwise and place on the coated pan. Lightly coat with olive oil and roast for 25 minutes, stirring once.

    Meanwhile, in a small saucepan melt the butter. Mix in lime juice, chipotle and garlic, then mix in the dried plums. Remove the carrots from the oven and pour the contents of the saucepan over the carrots. Stir well to coat and return the carrots to the oven. Cook the carrots for 2 to 3 minutes more or until hot and caramelized. Sprinkle cilantro on top to finish.

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