Chile & Lime Roasted Carrots

Prep Time
Cook Time
Ready In

"This is out of the March 2016 Cooking Light magazine. I like to serve this with #recipe23235"

Original recipe yields 2 servings


  • Serving Size: 1 (116.3 g)
  • Calories 60.3
  • Total Fat - 2.4 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 239.7 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.4 g
  • Protein - 0.8 g
  • Calcium - 37.7 mg
  • Iron - 1 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 500°F.

Step 2

Combine oil, pepper, and carrots on a baking sheet.

Step 3

Bake for 15 minutes, stirring after 10 minutes.

Step 4

Sprinkle with salt.

Step 5

Serve with lime wedges.

Tips & Variations

No special items needed.



Was impressed at how perfectly these turned out, as I have never cooked anything at 500 before and only 15 minutes woohoo. You know this is going to be a go to recipe. Ooops almost forgot to mention that the lime is a delightful addition to the carrots. Thanks :)

review by:
(12 Oct 2019)

Peggy Bright

Earlier today at the markets, I was lucky enough to buy a bunch of baby carrots for $1. I knew this was the recipe I had to try, and it did not disappoint. Made exactly as written and thoroughly enjoyed.

review by:
(28 Oct 2018)

Susie D

My family liked these, but didn't love them. I'm glad I tried them and will experiment with my oven temp to see if that contributed to the problem. Thank you for sharing a new method for carrots with me. I love trying something new and stretching my family's taste buds.

review by:
(13 Sep 2016)


These are lovely!! Quick and easy to put together and tasty. I served these up with baked tilapia and they went well together. *Feb 11 2017, made these again this time using sliced carrots. I thought the cook time would be less because of the smaller pieces but it was spot on and the carrots where delicious. Love this recipe.

review by:
(30 Apr 2016)