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Ingredients
- 2 lbs baby carrots or peeled sliced larger carrots
- 2 Tablespoons water
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter, diced
- 2 garlic cloves, thinly sliced
- 1 small jalapeno, seeded, coarsely chopped
- 1 teaspoon honey
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
Preparation
Step 1
Arrange carrots on a large baking sheet. Whisk all ingredients in a small bowl to comine. Pour over carrots and toss to coat. Cover tightly with foil. Can let stand at room temp until ready to roast. Toss to coat before roasting. Roast at 400° oven for approx 30 minutes until tender.