Roasting chipotle and prunes with carrots makes a satisfying vegetable side dish. The sweetness of prunes and carrots pairs perfectly with the smoky heat of chiles.
Yield: 6 servings
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)
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.