Sweet roasted heirloom carrots meet the dark, velvety depth of ¡Ya Oaxaca! Mole Negro. The result is an autumnal side that’s both grounding and luxurious. Minimal ingredients, maximum flavor.

Serves 4
Cook Time: 30 minutes

Ingredients

1 lb carrots 

1–2 tablespoons olive oil

Kosher salt & freshly ground black pepper

½ jar ¡Ya Oaxaca! Mole Negro

A few sprigs of fresh parsley

Instructions

1. Prep the carrots: Wash and peel the carrots. Slice into thick rounds about ½-inch thick for even roasting. In a mixing bowl, toss the carrots with olive oil, salt, and pepper until well coated.
   
   

2. Roast: Spread the carrots out on a parchment-lined baking sheet. Roast at 350°F for 20–25 minutes, or until tender and lightly caramelized at the edges.
   
   

3. Warm the mole: While the carrots roast, gently heat ¡Ya Oaxaca! Mole Negro in a small saucepan over low heat, stirring occasionally.
   
   

4. Plate & finish: Spoon a layer of warm mole onto a serving plate. Top with roasted carrots and finish with chopped parsley for a bright, fresh contrast.