Recipe courtesy of Food and Wine Magazine!
Ingredients:
30 thin baby carrots (2-3 bunches)
2 Chipotle chilies in adobo, minced plus 1 tsp of adobo sauce from can
1 Tbs unsulfured molasses
2 1/2 Tbs EVOO
3 Tbs Sesame seeds

4 oz watercress, stems discarded
Plain Greek Yogurt
Directions:
-Preheat oven to 350 degrees
-Toss the Carrots on a rimmed baking sheet with the chipotles. molasses, and 2 Tbs of the Olive Oil
-Season with Salt and Pepper
-Roast for 30 minutes, carrots should be crisp-tender and browned
-Transfer them to a plate and let them cool
-In a skillet toast the sesame seeds until golden (3-5min), add in the rest of the Olive Oil let cool
-On a plate toss the carrots with the Adobo Sauce
-Garnish with Sesame seeds and watercress
-Serve with the greek yogurt!
These carrots are SPICY! It is definitely important to dip them in the yogurt sauce! Of course I managed to not get a photo of the finished product! But you can see a photo here.
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