This recipe is the reader specialty from the "What We're Cooking Now" page in issue 107 and it could not be simpler-- or tastier, this is really good. I didn't feel like opening a can of chipotles, so I just used Chipotle Tabasco instead of the chiles and vinegar. Just watch out when you add the glaze to the hot carrots-- between the peppers and the vinegar, you get some serious fumes. So, thanks for the recipe Brandon!
COOK THE ISSUE 2010
Cook the Issue 2010: Oven-Roasted Carrots with Honey-Chipotle Glaze
Recipe Used: What we're cooking now, Issue #107, page 19
posted in: Gallery, Cook the issue 2010
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