Chili-Roasted Carrots
Recipe: #18452
April 11, 2015
Categories: Side Dishes, Carrot, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Spices, Oil, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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