Chile & Lime Roasted Carrots
Recipe: #23234
March 27, 2016
Categories: Side Dishes, Carrot, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Oven Bake, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Oil, more
"This is out of the March 2016 Cooking Light magazine. I like to serve this with #recipe23235"
Original is 2 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
6 Reviews
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