Chipotle-Roasted Carrots
Roasting chipotle and prunes with carrots makes a satisfying vegetable side dish.
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Cooking tools:
- Kitchen scale
- Baking sheet
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 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)
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