Roasted Carrots with Chile and Lime Serves 6
| 2 | pounds carrots , peeled and cut into 2 by 2 1/2-inch sticks |
| 1 | small chipotle chile (canned), chopped |
| 1 | teaspoon adobo sauce |
| 2 | tablespoons jalapeno jelly |
| 1 | tablespoon lime juice |
| | Table salt and ground black pepper |
| 3 | tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed) |
| 1/2 | cup water |
| 2 | tablespoons chopped fresh cilantro leaves |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss carrots, chile and adobo sauce, jelly, 2 teaspoons lime juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex baking dish. Pour water over carrots, cover with foil, and roast until carrots begin to soften, about 20 minutes.
2. Remove foil and continue to roast, tossing occasionally, until carrots are tender and spotty brown and liquid is reduced to thick glaze, 25 to 30 minutes. Add remaining teaspoon lime juice, cubed butter, and cilantro and toss until butter melts. Adjust seasonings and serve.
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