Chipotle Roasted Carrots
Preparation
15
minutes
Servings
6
persons
Nutrition
170
calories
Ingredients
1 kg rainbow carrots, peeled (about 3 bunches)1/2 tsp sea salt
2 Tbsp butter
1 tsp lime juice
1 small chipotle pepper
1 tsp adobo sauce from can
1 garlic clove, minced
100g SUNSWEET prunes, chopped
Fresh corriander, chopped (optional)
Instructions
- Preheat oven to 200°C.
- Peel carrots and trim stems. Cut each carrot in half lengthwise. Place on a large baking sheet and toss with olive oil. Roast for 25 minutes, stirring once.
- While carrots are cooking, melt butter in a small saucepan. Stir in lime juice, chipotle pepper and garlic, then stir in prunes. Pour over carrots and toss well to coat.
- Return to oven and cook for 2–3 minutes more or until very hot. Sprinkle with corriander.
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