Why should potatoes have all the fun? We’ve hasselbacked some of our favorite fall veggies for a unique spin on this fun food trend for side dish that pairs well with chicken, beef, or other veggie dishes.
Ancho chiles are dried whole chiles that you can reconstitute or use as-is. To use them in this recipe, place 2 chiles in a small bowl and cover with hot, boiling water. Set aside for 20 to 30 minutes, or until they are pliable and soft. Remove stems and seeds (if you want less heat) before pulsing.
- Cook Time
- Prep Time
- 5 large carrots, peeled and ends trimmed
- 2 ancho chiles, soaked in hot water
- 3 roasted red peppers
- 4 cloves garlic
- 2 teaspoons crushed red pepper
- ⅓ cup extra virgin olive oil, plus more for carrots
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Simmer carrots for 10 minutes, until softened. Transfer to a cutting board to cool.
3. Pulse anchos, red peppers, garlic, crushed red pepper, evoo, lemon juice, salt, and pepper in a blender until smooth.
4. Place carrots on a cutting board with a wooden spoon on either side. Make cuts ¼ inch apart, and as far down as the wooden spoons will allow.
5. Rub carrots generously with evoo and salt and pepper.
6. Roast carrots at 375°F for 20 minutes. Brush with more evoo and generously spoon sauce over carrots. Roast 20 minutes more, or until carrots are crispy and brown.
7. Serve carrots with poultry, meats, fish, or vegetable dishes.