Roasted Carrots with Mole Encacahuatado Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
