Chipotle Roasted Carrots & Prunes Recipe

Prep Time 15 Minutes

Cook Time 25 Minutes

Calories per seving 170

Fat 5g

Cholesterol 10mg

Sodium 380mg

Carbohydrates 30g

Fiber 6g

Sugar 18g

Protein 3g

2 lbs rainbow carrots, peeled (about 3 bunches)
1/2 tsp sea salt
2 Tbsp butter
1 tsp lime juice
1 small chipotle pepper
1 garlic clove, minced
1/2 cup chopped Sunsweet^® Pitted Amaz!n™ Prunes, chopped
Chopped fresh cilantro (optional)
1 tsp adobo sauce from can

Preheat oven to 425 degrees fahrenheit. Peel carrots and trim stems. Cut each carrot in half lengthwise. Place on a large baking sheet and toss with olive oil. Roast for 25 minutes, stirring once.

While carrots are cooking, melt butter in a small saucepan. Stir in lime juice, chipotle pepper and garlic, then stir in prunes. Pour over carrots and toss well to coat.

Return to oven and cook for 2 to 3 minutes more or until very hot. Sprinkle with cilantro. Makes 4 to 6 servings.

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