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Ancho Roasted Carrots

  • 40 min prep time
  • Serves 4-6

This rustic puree of roasted carrots and earthy ancho chile has a fair amount of tang, thanks to the addition of vinegar. We like to serve it as an accompaniment to meat, especially poultry, but it also works well as a spread for sandwiches or a dip for fresh vegetables.  


1 pound roughly chopped carrots (about 3 1/2 cups) 

1/4 cup plus 1 tbsp. expeller-pressed safflower oil, divided

1 tsp. plus a pinch of kosher salt, divided 

Pinch of black pepper 

2 cloves roasted garlic

1/2 ancho chile, seeded and finely chopped 

1/2 cup chicken stock

1/4 cup white vinegar 


1. Preheat the oven to 450°F.  

2. In a large bowl, toss the carrots with 1 tablespoon of the oil, a pinch of salt, and pepper, and spread evenly on a baking sheet.

3. Roast until browned all over and black in spots, 20 to 30 minutes. Set aside and let cool.  

4. Meanwhile, in a food processor, combine the garlic, ancho chile, remaining 1 teaspoon salt, stock, and vinegar, and set aside to soften the chile while the carrots finish roasting and cool to room temperature, at least 5 minutes.  

5. Process the chile mixture until mostly smooth.

6. Add the carrots and remaining 1/4 cup oil, and pulse into a chunky puree.

Store in an airtight container in the refrigerator for up to 3 days.