Familiarity doesn't have to breed contempt, as this Braised & Charred Glazed Carrots recipe proves! Yes, everyone has carrots on hand, but that doesn't mean they have to be boring! Coated with an inspired blend of ground chiles, ginger, honey, broth and other umami-boosting ingredients, these carrots roast until caramelized. Lime slices roast with the carrots for the last few minutes, adding a bright pop of sour to these sweet and spicy carrots. Finish with walnuts, fresh mint and sea salt just before serving. Braised & Charred Glazed Carrots will bring new appreciation for this underrated vegetable. This recipe was created in partnership with Bon Appétit and DeVonn Francis.
Heat the oven to 425°F. Grind the chile powder, ginger and garlic with a mortar and pestle until the mixture forms a paste Stir in the honey, coconut aminos, fish sauce, vinegar and turmeric (if you don't have a mortar and pestle, add the ingredients to a blender and blend until smooth).
Arrange the carrots on a rimmed baking sheet. Spoon the chile mixture over the carrots. Pour the broth in the pan until the bottom is just covered.
Roast on middle oven rack for 30 minutes, basting once with the broth halfway through the roasting time. Remove from the oven and baste again. Add the lime slices.
Roast for 15 minutes or until the carrots are tender and caramelized. Serve the carrots topped with the mint and walnuts and sprinkle with flaky sea salt.