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.
- 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
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!