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
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
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.