Chili-Roasted Carrots
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Chili-Roasted Carrots
If you've never roasted carrots, you are in for a revelation. Zesty Southwest flavors of chili, lime and cilantro add zing.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
Ingredients
- 2 tablespoons canola oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 pounds carrots (10 to 12 medium), cut into 1/4-inch diagonal slices
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
Directions
- Position rack in lower third of oven; preheat to 450 degree F.
- Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
- Toss the carrots with cilantro and lime juice. Serve immediately.
Per serving: 161 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 23 g carbohydrates; 2 g protein; 7 g fiber; 455 mg sodium; 750 mg potassium
Nutrition Bonus: Vitamin A (762% daily value), Vitamin C (27% dv), Potassium (21% dv).
Exchanges: 2 vegetable, 2 fat
Contributed by: EatingWell.com
Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken.
About Eating Well
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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