Chili-Roasted Carrots Recipe
Chili-Roasted Carrots

by EatingWell

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 or pork.

Chili-Roasted Carrots Recipe

Makes 4 servings.

Active Time: 15 minutes

Total Time: 35 minutes

2 tablespoons canola oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

Recipe Steps:

Position rack in lower third of oven; preheat to 450 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.

Recipe Nutrition:

Per serving: 161 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 2 g protein; 7 g fiber; 455 mg sodium; 750 mg potassium.

Nutrition Bonus: Vitamin A (762 percent daily value), Vitamin C (27 percent dv), Potassium (21 percent dv).

1 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 2 fat

Side Dish Carrot Recipe, Vegetarian Cuisine

 

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Article: Copyright © 2014, Tribune Content Agency

"Chili-Roasted Carrots"

 

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