Discovery Kitchen: Panamanian Carrots

Preheat the oven to 350 degrees.

Wash the baby carrots thoroughly and place them in a bowl.

If using larger carrots, clean and cut them into bite-sized pieces.

Chop the baby carrots into smaller pieces if desired, but they can be used whole as they are already bite-sized.

Remove the seeds from the serrano chili using a spoon, wearing gloves to avoid irritation.

Thinly julienne the serrano chili and then mince it into small pieces.

In a microwave, melt one stick of butter until creamy.

Add approximately 1/4 cup of brown sugar to the melted butter, adjusting to taste.

Add a pinch of salt and a pinch of pepper to the mixture.

Combine the minced serrano chili with the butter and brown sugar mixture, mixing well to combine all ingredients.

Cover the carrots with the butter mixture and ensure they are well coated.

Place the coated carrots in the oven and roast for about 30 minutes, checking for tenderness.

If using a convection oven, reduce the cooking time by half compared to a conventional oven.

Equipment Needed

Spice Level:

Dietary