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Roasted Carrots with Mexican Vanilla, Honey, and Chili Ancho Butter

Roasted Carrots with Mexican Vanilla, Honey, and Chili Ancho Butter

Hosting a holiday party soon, but have no idea what to pair with your enchiladas, rotisserie chicken, or steak? This beautiful side dish is just what you need - whether you're serving Mexican or a traditional holiday meal! 

Thanks to our contributor, Susana, for showing us how to add more Mexican flavor to our festivities.

This is one of those recipes that is so easy to make and that tastes so good. It’s perfect as a side dish on the holiday season. Your guests will be impressed when you serve them. You can accompany these with many dishes - including your Christmas turkey, a lovely steak, or even a nice salmon.
— Susana Villasuso, Hola Sus


  • 1 kg or 2.2 lbs organic carrots
  • 150 gms or 6 tbsp Irish butter
  • 1/2 Mexican vanilla pod
  • 3 tbsp of good quality clear honey 
  • 1 Meyer lemon
  • Kosher salt 
  • Pepper 


1. Preheat your oven at 360 F.

2. Start by preparing your compound butter - you can do this by hand with a whisk or by using a mixer.  Make sure your butter is at room temperature or soft.

3. Add the butter to a mixing bowl, then add honey.

4. Scrape the seeds from the middle of the vanilla pod with a knife; add them to a mixing the bowl. 

5. Add chili ancho and a bit of salt and black pepper to the mixing bowl. 

6. Mix the mixture with a good whisk - until you get a smooth glossy mixture.

7. Wash your carrots, cut the tops making sure to leave a bit of green on top, which will look prettier when you serve them. 

8.  Prepare a baking tray and place parchment paper at the bottom.

9. Place your carrots on top of the tray.

10.  Using a brush coat both sides of the carrots with the prepared butter, add a pinch of salt, and bake in the oven until soft. Don't over cook them you don't want them too soft. 

11.  While the carrots are in the oven, melt a bit of the prepared butter and save the rest for some toast for breakfast or even some pancakes.

12. Take your tray out of the oven, place your carrots on a nice serving platter, and arrange them nicely, add the rest of your melted butter on top, the zest of your Meyer lemon and a bit of the juice. 

Serve and enjoy!

Follow @HolaSus on Instagram // Read Susana's MIMP bio here.

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