Roasted Mole Carrots


Something Extra:
The Healthy Issue 2013

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Roasted Mole Carrots
Roasted Mole Carrots
Ingredients
2½ lbs. large carrots
1½ tbsp. olive oil
1 (8-oz.) pouch Frontera Oaxacan Red Chile Mole Simmer Sauce (on the ethnic foods aisle)
1/2 cup watercress leaves
2 tbsp. roasted and salted pumpkin seeds (in the bulk bins, Bin #630)
Directions

Prep: 15 minutes Cook: 35 minutes Serves: 6 to 8

Peel 2½ lbs. large carrots. Cut each into 3 pieces, then cut each into quarters to make large julienne strips. Toss with 1½ tbsp. olive oil and spread in a single layer on a large baking sheet. Cook at 400°F for 30 minutes, stirring once halfway through cooking. Stir in 1 (8-oz.) pouch Frontera Oaxacan Red Chile Mole Simmer Sauce (on the ethnic foods aisle) and cook for 5 minutes more. Transfer to a platter and sprinkle with 1/2 cup watercress leaves and 2 tbsp. roasted and salted pumpkin seeds (in the bulk bins,
Bin #630).  

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