Roasted Carrots with Chile and Lime | America's Test Kitchen

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