These are delicious carrots my mom started making a few years ago for Thanksgiving. My sister and I love and demand them every Thanksgiving (and Christmas now) and we wait all year long for Moms spicy carrots! She got the original recipe out of Bon Apetite, but she has added a few of her own special touches such as crushed red pepper. She doesn't always follow the exact recipe, but experimenting is always the best way to find your favorite combination!
Ingredients
2 pounds baby carrots, peeled (use only "true" baby carrots, machine cut baby carrots are too moist and wont coat well; Mom just uses regular carrots and chops them)
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeno (preferably red), seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder (can be found at local grocery stores)
1/2 teaspoon ground cumin
1/4 teaspoon salt
Preheat oven to 400 degrees. Arrange carrots on a large rimmed baking sheet. Whisk the 2 tablespoons water and all the remaining ingredients in a small bowl. Pour over carrots and toss to coat. Cover tightly with aluminum foil. Place in oven and roast until just tender, around 30 minutes. Uncover and roast again for about 15-18 minutes, stirring occasionally if beginning to caramelize. Let stand about 5 minutes, then enjoy!
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