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.”
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?
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.
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.
- Oh, before I forget, here’s some ideas for the rest of that can of chipotles.
Roasted Carrots with Chipotle-Honey Butter Recipe
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.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
Ingredients
- 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
- 1/4 teaspoon ground black pepper
- 1 lemon, cut into large chunks
- 1/4 cup fresh mint leaves
Instructions
- Heat oven to 425°F. Line a baking sheet with parchment paper. Place carrots in a medium bowl.
- Combine butter, chipotles, honey, salt and pepper in a small frying pan over medium heat. Cook, stirring until melted.
- 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.
- Roast until carrots are tender, about 20 minutes. Remove to a serving dish, sprinkle with salt and mint leaves.
One More Thing
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
9 Comments
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 🙂
Thanks so much Brie! I need you at my house….I’d have a much bigger ego. 🙂
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!
Thank you Lola!! I’ll be keeping my eye out for that potato recipe. I’ll eat anything with chipotle or potatoes, so…….
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. 🙂
Thanks so much Grace! I could easily eat these carrots as a main course they are completely satisfying on their own!
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. 🙂
Ooooo, Adina! I’ll be right over for that cream loaded pasta!!
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?????