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
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.
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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
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