Comida Latina, Recipes, Side Dishes

Roasted Carrots with Chipotle-Honey Butter

February 25, 2016
Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free!

I’m getting the feeling my family is tired of my cooking.

I’ll admit I’ve been trying to make healthier meals, (aka, very little meat, lots of vegetables) but I’m sensing I’m the only one who is digging this menu. I made spaghetti squash the other night and I thought they were all going to pass out. I overheard Louisa tell Hiro, “Don’t throw up!! Just pretend you’re eating ice cream.”

Honey Chipotle Roasted Carrots Recipe

Then last Friday Armando came home with 2 pounds of flank steak, a pound of short ribs, and two of the largest New York strips I’ve ever seen. Oooookay. So we scratched the salmon cakes I was going to make (I did make them on Monday and they were VERY good, you should give them a try) and made steak, cause apparently that’s what he wanted? I think?

Honey Chipotle Roasted Carrots Recipe

They were good, I love steak as much as the next person, but I still need a considerable amount of veggies on my plate, which is where this treasured carrot side dish comes in.

I will (and do) eat almost any roasted vegetable with abandon. I can’t think of too many vegetables that don’t benefit from a blasting of oven heat. I don’t know, spinach? Still probably pretty good, like very flimsy kale chips. Anyway, carrots, in particular, really love a hot oven. It concentrates their sweetness and unlike spinach, they retain their texture just enough to really sink your teeth into them after roasting.

Honey Chipotle Roasted Carrots Recipe

The honey butter is easy to throw together, just melt everything in a pan and toss with the carrots. The kick of heat from the chipotles really makes the whole thing come to life, plus hunks of lemon make anything sexy. Serve the lemons on the side to squeeze over your whole plate, roasted lemon juice on a pan-fried New York strip is pretty va-va-va-voom.

Honey Chipotle Roasted Carrots Recipe

  • Oh, before I forget, here’s some ideas for the rest of that can of chipotles.


Roasted Carrots with Chipotle-Honey Butter Recipe
Prep time
Cook time
Total time
Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free! You can use as many or as few chipotles as you'd like, two are pretty spicy, if you're sensitive to heat use less.
Serves: 4 servings
  • 1 pound small carrots, peeled and trimmed
  • 4 tablespoons unsalted butter
  • 1-2 chipotles en adobo, minced (depending on how spicy you'd like)
  • 2 tablespoons honey
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ¼ teaspoon ground black pepper
  • 1 lemon, cut into large chunks
  • ¼ cup fresh mint leaves
  1. Heat oven to 425°F. Line a baking sheet with parchment paper. Place carrots in a medium bowl.
  2. Combine butter, chipotles, honey, salt and pepper in a small frying pan over medium heat. Cook, stirring until melted.
  3. Pour butter mixture over carrots and toss to combine. Arrange carrots on baking sheet and scrape any extra butter over the top. Place lemon pieces over the carrots.
  4. Roast until carrots are tender, about 20 minutes. Remove to a serving dish, sprinkle with salt and mint leaves.

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  • Brie February 26, 2016 at 2:34 pm

    I think you could put this Chipotle-Honey Butter with any veggie and I’d be the first to the table 🙂 The carrots look deliciously caramelized and omg those lemons! If your family isn’t interested in these gorgeous veggies I’ll take the leftovers 🙂

    • Kate Ramos
      Kate Ramos February 26, 2016 at 11:31 pm

      Thanks so much Brie! I need you at my house….I’d have a much bigger ego. 🙂

  • Lola (Lola's Cocina) February 26, 2016 at 8:51 pm

    Need to try these carrots! One of my 2016 goals was to incorporate more veggies into every home cooked meal. These remind me of some papas al chipotle that I tasted at my cousin’s baby shower in Mexico City. I literally JUST made a batch to test them for my blog.

    By the way, your blog posts always make me laugh. You’re hilarious and I love the way your write!

    • Kate Ramos
      Kate Ramos February 26, 2016 at 11:32 pm

      Thank you Lola!! I’ll be keeping my eye out for that potato recipe. I’ll eat anything with chipotle or potatoes, so…….

  • grace February 29, 2016 at 3:01 pm

    i love how sweet carrots get when they’re roasted, and your additions of chipotles, citrus, and mint are great! i wouldn’t need a main course. 🙂

    • Kate Ramos
      Kate Ramos February 29, 2016 at 3:44 pm

      Thanks so much Grace! I could easily eat these carrots as a main course they are completely satisfying on their own!

  • Adina February 29, 2016 at 6:19 pm

    I love these carrots, actually any kind of roasted vegetables… I totally get it with the meal planning, I have the same feeling too often, and than I just have to make some cream loaded pasta dish or steaks or chicken legs. 🙂

    • Kate Ramos
      Kate Ramos March 1, 2016 at 2:49 am

      Ooooo, Adina! I’ll be right over for that cream loaded pasta!!

  • Sherly March 4, 2016 at 4:39 pm

    Carrot with honey. This recipe have one secret hiding in it. The mix of this will increase the melanin amount in our body. Melanin is good for skin and makes skin makes more glowy. Nice ingredients. ???can we use cheese instead of butter?????