Comment “recipe” for the Printable Recipe or See Caption Bel

• temps total: 14 minutes

Ingrédients

Chipotle-Honey Roasted Carrots

Carrot Ingredients:

2 bundles of carrots, brushed clean and rinsed well

½ teaspoon kosher salt

Chipotle-Honey Sauce:

3 tablespoons butter

2 tablespoons canned chipotle in adobo (sauce only)

2 tablespoons brown sugar

1 teaspoon kosher salt

1 tablespoon rice wine vinegar

2 tablespoons honey

½ orange juiced

Garnish Ingredients:

1 tablespoon olive oil

⅓ cup pepitas

2 tbsp of orange zest

Instructions

Preheat oven to 450°F.

Par-boil the carrots. Fill a large deep pan with water and bring to a boil.

Place the carrots in the boiling water and cook for 2 minutes only. Remove carrots from the boiling water and set aside to dry

Once the carrots are dry, place them onto a parchment-lined baking sheet.

Make the glaze. Melt the butter in a small saucepan over medium heat. Once the butter has melted, add chipotle, brown sugar, honey, and salt. Bring to a simmer and let simmer until the sauce starts to thicken, then remove from heat.

Use ⅓ of the sauce to coat the carrots.

Roast the carrots. Roast the carrots for 10 minutes, then broil for 2 minutes or until slightly charred.

Make the finishing sauce. Add the rice wine vinegar, honey, and orange juice to the remaining sauce and whisk until combined.

Toast the pepitas. Add the olive oil to a skillet and heat over medium-high. Once the oil is hot, add the pepitas and toast until golden brown.

Put it all together. Top the roasted carrots with the remaining sauce, toasted pepitas, and orange zest.