Chipotle-Roasted Baby Carrots

• 30 thin baby carrots (2 to 3 bunches), tops discarded, carrots scrubbed
• 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can
• 1 tablespoon unsulfured molasses
• 2 1/2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 3 tablespoons sesame seeds
• 4 ounces watercress, stems discarded
• Plain Greek yogurt, for serving

1. Preheat the oven to 350.
2. Toss the carrots on a rimmed baking sheet with the chipotles, molasses and 2 tablespoons of the olive oil; season with salt and pepper.
3. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned.
4. Transfer the carrots to a plate and let them cool completely.
5. Meanwhile, in a skillet, toast the sesame seeds over moderate heat, tossing, until golden, 3 to 5 minutes.
6. Stir in the remaining 1/2 tablespoon of olive oil and season with salt; let cool.
7. On the plate, toss the carrots with the 1 teaspoon of adobo sauce.
8. Arrange the carrots on 6 plates and scatter the watercress on top.
9. Garnish with the sesame seeds and serve with yogurt.

carrots, chiles, unsulfured molasses, extravirgin olive oil, kosher salt, freshly ground pepper, sesame seeds, yogurt

Taken from www.foodandwine.com/recipes/chipotle-roasted-baby-carrots (may not work)