Chili-Roasted Carrots

"Eating Well - October 2009"
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Position rack in lower third of oven, preheat to 450°F.
  • Combine oil, chili, cumin and salt in 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, 20-25 minutes.
  • Toss the carrots with cilantro and lime juice. Serve immediately.

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Reviews

  1. I originally found these on the Eatingwell site but am happy to see them here. I've made them several times now. We really enjoy these as a side to a lot of our Southwestern/Tex-Mex dishes. Thanks for posting!
     
  2. Nice change of pace! DH and DS both found the south west flavor of these carrots to be a nice tasty change. This recipe was made as written. Thanks for the post.
     
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RECIPE SUBMITTED BY

I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
 
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