Roasted Carrots with Mole Encacahuatado Recipe

Introduction

Roasted Carrots with Mole Encacahuatado is a vibrant and flavorful dish combining tender, caramelized carrots with a rich, nutty mole sauce. This recipe brings a wonderful balance of spices and textures that’s perfect for a unique vegetarian main or side dish.

Ingredients

• 2 pounds small carrots, scrubbed well (reserve any healthy green tops)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground cumin
• Sea salt and black pepper, to taste
• 2 to 3 handfuls of baby spinach
• 1/4 cup unsalted roasted peanuts (no skin), plus more chopped peanuts for serving
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 tablespoon neutral oil, such as sunflower or grapeseed
• 1 yellow onion, roughly diced
• 1 medium tomato or 10 cherry tomatoes, chopped
• 2 garlic cloves, chopped
• 2 whole dried guajillo or ancho chiles, stems removed
• 1 1/2 cups vegetable stock

Instructions

1. Step 1: Heat the oven to 425 degrees Fahrenheit. Place the carrots on a baking sheet. Drizzle with olive oil, sprinkle with ground cumin, season with sea salt and black pepper, and toss to coat evenly. Roast the carrots until golden and tender, about 25 to 30 minutes. Remove from the oven and let cool.
2. Step 2: Meanwhile, make the mole sauce. In a medium pot or deep skillet over medium heat, toast the peanuts while tossing constantly until they turn golden, about 3 to 4 minutes. Add the allspice and cinnamon, stirring until fragrant, about 15 to 30 seconds.
3. Step 3: Add the neutral oil, diced onion, chopped tomatoes, and garlic to the peanuts. Cook until the onion softens and the tomatoes begin to break down, 4 to 5 minutes. Add the dried guajillo or ancho chiles and stir until fragrant and slightly darkened in spots, about 2 minutes.
4. Step 4: Pour in the vegetable stock and add ½ teaspoon salt and black pepper to taste. Bring the mixture to a boil, then remove from heat and cover. Let the chiles soften for 10 minutes.
5. Step 5: Transfer the sauce to a food processor or blender and blend until smooth.
6. Step 6: Roughly chop a handful of the reserved carrot tops. Toss the cooled roasted carrots with the baby spinach and half of the chopped carrot tops.
7. Step 7: To serve, spread the mole sauce on a large serving dish or platter. Arrange the carrot and spinach mixture on top. Season with a little salt, drizzle with olive oil, and garnish with the remaining chopped carrot tops and additional chopped peanuts.

Tips & Variations

• If you prefer a milder mole, remove the seeds from the dried chiles before cooking.
• Use pecans or almonds as an alternative to peanuts for a different nutty flavor.
• For added depth, lightly toast the cumin before adding it to the carrots.
• Serve with warm tortillas or over rice for a more substantial meal.

Storage

Store leftover roasted carrots and mole sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The carrot and spinach mixture is best eaten fresh but can be kept chilled for a day without wilting too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chiles if I can’t find guajillo or ancho?

Yes, other dried mild to medium-heat chiles like pasilla or New Mexico can be used as substitutes. Adjust the quantity based on your heat preference.

Is this dish vegan and gluten-free?

Yes, this recipe is both vegan and gluten-free as written, making it suitable for a variety of dietary needs.

Roasted Carrots with Mole Encacahuatado Recipe

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★★★★★

4.8 from 80 reviews

This vibrant and flavorful recipe features roasted carrots tossed with baby spinach and fresh carrot tops, served atop a rich and aromatic peanut mole sauce made with toasted peanuts, spices, and dried chiles. The dish combines sweet, smoky, and savory elements, making it a delightful vegetarian option that showcases Mexican-inspired flavors with a fresh and healthy twist.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrots and Greens

• 2 pounds small carrots, scrubbed well (reserve any healthy green tops)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground cumin
• Sea salt and black pepper, to taste
• 2 to 3 handfuls of baby spinach
• Carrot tops from the reserved carrots, roughly chopped (divided)

Mole Encacahuatado Sauce

• 1/4 cup unsalted roasted peanuts (no skin), plus more chopped peanuts for serving
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 tablespoon neutral oil, such as sunflower or grapeseed
• 1 yellow onion, roughly diced
• 1 medium tomato or 10 cherry tomatoes, chopped
• 2 garlic cloves, chopped
• 2 whole dried guajillo or ancho chiles, stems removed
• 1 1/2 cups vegetable stock
• Sea salt and black pepper, to taste

Instructions

1. Preheat and Roast Carrots: Heat the oven to 425°F (220°C). Place the scrubbed carrots on a baking sheet, drizzle with extra-virgin olive oil, sprinkle ground cumin, then season evenly with sea salt and black pepper. Toss to coat all carrots thoroughly. Roast the carrots until they become golden and tender, about 25 to 30 minutes. Once done, remove from the oven and allow them to cool.
2. Toast Peanuts and Spices: While the carrots roast, heat a medium pot or deep skillet over medium heat. Add the unsalted roasted peanuts and toast them, stirring constantly, until they turn golden and aromatic, about 3 to 4 minutes. Add the ground allspice and ground cinnamon, stirring for 15 to 30 seconds until fragrant.
3. Sauté Aromatics and Tomatoes: Into the pot with peanuts and spices, add the neutral oil, diced yellow onion, chopped tomato or cherry tomatoes, and chopped garlic. Cook, stirring occasionally, until the onion softens and the tomatoes begin to soften or burst, about 4 to 5 minutes.
4. Cook Dried Chiles: Add the dried guajillo or ancho chiles to the pot. Stir them around and cook until they become fragrant and develop slightly darkened spots, approximately 2 minutes.
5. Add Stock and Simmer: Pour in the vegetable stock, add ½ teaspoon sea salt, and season with black pepper to taste. Bring the mixture to a boil, then remove from heat and cover the pot. Let the chiles soften in the hot liquid for 10 minutes.
6. Blend Mole Sauce: Transfer the entire contents of the pot to a food processor or blender. Blend until the sauce is completely smooth and well combined.
7. Toss Carrots with Greens: Take a handful of the reserved carrot tops and chop roughly. In a large bowl, combine the cooled roasted carrots, baby spinach, and half of the chopped carrot tops. Toss gently to mix.
8. Assemble to Serve: Spread the mole sauce evenly onto a large serving dish or platter. Arrange the carrot and spinach mixture on top of the mole. Season with a bit more salt if necessary, drizzle with a touch of extra-virgin olive oil, then sprinkle the remaining chopped carrot tops and additional chopped peanuts over the top to garnish.

Notes

• For a richer mole, you can toast the peanuts yourself if using raw ones.
• If you cannot find guajillo or ancho chiles, substitute with dried pasilla chiles for a similar flavor.
• To adjust spice levels, remove seeds from the dried chiles before cooking or add a pinch of cayenne pepper if you prefer heat.
• This dish is best served warm or at room temperature, making it suitable for entertaining or meal prep.
• Save the carrot greens for this recipe or incorporate them into salads or pesto for no waste.

Keywords: roasted carrots, mole sauce, encacahuatado, peanut mole, vegetarian Mexican recipe, healthy roasted vegetable dish