Chili-Roasted Carrots

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Adapted from Eating Well. I use the packages of pre-sliced crinkle cut carrots from the local produce department. Serve them with roast chicken or pork."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (269.1 g)
  • Calories 166.6
  • Total Fat - 7.6 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 460 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 7.6 g
  • Sugars - 11.4 g
  • Protein - 2.5 g
  • Calcium - 93.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 23.2 mg
  • Thiamin - 0.2 mg

Step 1

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

Step 2

Combine oil, chili powder, cumin and salt in a medium bowl.

Step 3

Add carrots and toss well to coat.

Step 4

Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender, 20 to 25 minutes.

Step 5

Toss the carrots with cilantro and lime juice.

Tips & Variations


No special items needed.

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