Chipotle Cumin Carrots are a delicious switch up from your standard glazed carrots side dish!
I looked down at my lunch today: a small piece of BBQ cheddar meatloaves with a side of lasagna. I think it’s safe to say that we’re currently in the thick of cold weather/holiday foods season, which lends to plenty of opportunities to overindulge. With that said, I’m staying on top of holiday weight gain by balancing heavier dishes with lots of vegetable sides and also working out consistently between now and New Year. Then I can go all out and indulge in the cookies and pies. Everything in moderation of course ;)
Between diet-busting dishes like pecan pies, creamed corn, and buttery potatoes, let me introduce you to a healthy yet flavorful vegetable side dish that will be worthy enough to join your Thanksgiving lineup this year: Chipotle Cumin Carrots. These roasted carrots are sweet, spicy, flavorful, and incredibly simple!
Remember my post on 5 Tips for Going Meatless? Well, I picked up some rainbow carrots and decided use them in this recipe I have been eyeing on Food and Wine, making some adjustments such as omitting the molasses. The carrots are naturally sweet, so I didn’t think it needed the extra sweetness.
I am completely in love with the rainbow of colors! Just so pretty to look at.
Plus, who would have guessed that the purple carrots are actually yellow inside?! Bizarre…
I’m not a fan of mushy vegetables, so I really liked the fact that these carrots come out a little crunchy. The texture makes them so enjoyable to munch on. Like I said, this dish is huge step above just steaming carrots.
This is the way to get everyone to eat their vegetables.
In other news, have you heard of High Intensity Interval Training (HIIT)? The theory behind HIIT is that when you push yourself really hard for a short period of time, your metabolism skyrockets and continues to burn at an elevated rate during and after the workout. I tackled this one after work today and then finished off with a 30-minute, 12.0 incline, 3.0 mph walk. Between the run and uphill walk, I haven’t sweat that hard in a while. Hope I can walk tomorrow!
What is the most interesting vegetable you have ever had?
- 2 lbs carrots, peeled and cut into sticks
- 2 chipotle chiles in adobo, minced
- ½ tsp ground cumin
- 2 tbsps olive oil
- Salt and pepper, to taste
- 1 tsp adobo sauce
- 1 tbsp sesame seeds, toasted
- Preheat the oven to 350°F. Toss the carrots on a foil-lined baking sheet with chipotle, cumin, and olive oil. Season with salt and pepper. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned.
- Toss the carrots with adobo sauce and garnish with sesame seeds before serving.