Thursday, February 9, 2012

Spicy Cocoa Roasted Carrots

My kids say that chocolate goes with everything... chocolate and fruit, chocolate and cheese, chocolate and bacon (uhhhh...yes please!). So I decided to really put that theory to the test: Ok boys, how about....Chocolate and Carrots? 

Take a little cocoa, some coriander powder (for depth), some cinnamon and a pinch of ancho chile powder (for a little extra kick)....and what do you get? Pure awesomeness! Looks like those boys of mine might just be onto something after all!

I used little 'bunch' style carrots for this recipe, but you could use thick sliced carrots just as easily. Add a little or a lot of spice, I kept it mild this time around, since the boys were eating it with me.

Spicy Cocoa Roasted Carrots

Serves 2 (can easily be doubled or tripled)

Preheat oven to 400 degrees


1/2 pound carrots (I use the small 'bunch' variety; if using regular carrots, cut into 1 inch angular chunks)
1 Tbls olive oil (or other oil)
1 1/2 tsp unsweetened cocoa powder
1 1/2 tsp ground coriander
3/4 tsp ground cinnamon
1/4 tsp (or more to taste) ancho chili powder
1/2 tsp (or more to taste) coarse sea salt

Wash and prep the carrots. Pat dry, and place in a large bowl.

Prepare the cocoa mixture by combining the dry ingredients into a small bowl. Mix together well.
Pout the oil over the carrots, being sure that the are evenly coated. Then add the cocoa mixture, tossing gently to distribute the cocoa evenly.

Spread the seasoned carrots onto a cookie sheet lined with parchment paper. (I used my cast iron pan)

Place in the oven and roast for about 20 min, or until tender and browned.

Sprinkle with additional coarse sea salt to taste (and as a garnish).