Roasted Carrots with Fresh Chilies
I love these carrots because they are so simple and a nice balance between spicy and sweet. I like to use two different kinds of chilies with this recipe: one that can be floral and one that may be spicier. I love the Piment de Padron that I buy in my local market. I also love Shishito peppers. Bottom line? Buy what you like.
5 tablespoons unsalted butter
1¼ teaspoons Caraway seeds
2½ teaspoons Coriander seeds
20 small to medium carrots, ends trimmed and each one thoroughly peeled
1¼ cups light brown sugar
2½ – 3 bottles Heineken beer
1-2 cups water (if needed)
1 jalapeno chili, thinly sliced, ribs, seeds and all
1 habanero chili or Shishito, thinly sliced, ribs seeds and all
Prepare and cook the carrots: Place the peeled carrots on a flat surface and cut them in half lengthwise. Heat a skillet large enough to hold the carrot halves in a single layer and add the butter. When the butter melts and starts to get brown, add the caraway and coriander seeds and toss to coat with the butter. “Toast” the spices for a minute in the butter. When you start to smell them, add the carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
Continue to cook the carrots over medium heat for another minute of two. The sugar should dissolve and coat the carrots. Add the beer and continue cooking the carrots until they are tender when pierced with the tip of a knife.
Note: I often find recipes don’t give me enough liquid to work with. If the beer cooks down completely before the carrots are tender, add a splash of water to finish the cooking process, if needed. Stir in the all of the chili slices and let rest a few minutes before serving. Taste for seasoning.