Thanksgiving Recipe: Chile de Arbol- And Orange Glazed-Carrots

I'm digging this simple, but very flavorful, carrot dish from FIG Santa Monica. It'd be great on the Thanksgiving table, since root vegetables spiced up in new and fun ways is, I think, the secret to an excellent Thanksgiving feast. Plus it's vegetarian! Add herbs and slices of preserved lemon to the finished dish (as pictured above) if you like, but it's delicious without them!

Chile de Arbol and Orange Glazed Carrots
1 lb baby carrots
½ gallon fresh orange juice
2 chiles de arbol
4 oz toasted white sesame seeds
2 oz butter

Peel skin off 1 pound baby carrots. Be cautious not to remove too much carrot.

Boil carrots in large pot of salted water for 45 seconds. Remove carrots from boiling water
and plunge carrots into ice water bath. Remove from water and allow to dry.

Pour ½ gallon orange juice into large pot and add 2 chiles de arbol and bring to a boil.

Reduce to a simmer and allow contents to come to a syrup consistency.

Strain out the chilies.

Incorporate 2 ounce of butter in large pot. Add carrots to pot and glaze

Season with salt and pepper as desired. Once carrots are coated and seasoned add to serving dish or plate. Sprinkle with toasted white sesame seeds and serve.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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