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

Side Dishes
Vegetables
Vegetarian
Cook's Extras

Appears in Cook's Country October/November 2006

Roasted carrots get a flavor kick from unexpected ingredients.

SERVES 6

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