Chipotle Roasted Carrots with Orange
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Serves: Serves 4
2 lbs carrots, preferably rainbow
1 chipotle pepper, rehydrated and minced
2 tablespoons extra-virgin olive oil
Juice of 1 orange and zest
½ teaspoon cumin
Salt and black pepper
Microgreens for serving
Preheat oven 400 degrees.
Cut the tops off the carrots, then cut in half lengthwise. Cut the thick part into quarters, lengthwise and the thinner part in half lengthwise.
In a small bowl, whisk together the chipotle, olive oil, orange juice, zest, cumin and season with salt and black pepper.
In a large bowl, toss together carrots and sauce. Spread evenly on a large baking sheet. Roast for 30 minutes until tender.
Serve garnished with microgreens.
Adapted from a recipe by Rachael Hartley, RD, LD, CDE