Roasted Carrots with Chile and Lime

Name: Roasted Carrots with Chile and Lime
Yield: Serves 6
Ingredients: 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; 3 tablespoons, unsalted butter (1 tablespoon melted and 2 tablespoons cubed); 1/2 cup, water; 2 tablespoons, chopped fresh cilantro leaves

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Appears in Cook's Country October/November 2006

Roasted carrots get a flavor kick from unexpected ingredients.

SERVES6

WHY THIS RECIPE WORKS

Root vegetables often get a bad rap. Sure, they have often been prepared and presented in unappealing ways, and can cook up hard and fibrous. But with creative glazes and tempered cooking methods, the Roasted Carrots with Chile and Lime rec...

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