Chili-Roasted Carrots

Submitted by TattooedMamaof2

"Eating Well - October 2009"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 tablespoons canola oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1⁄2 teaspoon salt
• 2 lbs carrots, cut in 1/4-inch diagonal slices
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice

directions

1. Position rack in lower third of oven, preheat to 450°F.
2. Combine oil, chili, cumin and salt in medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet.
3. Roast the carrots, stirring once, until tender and golden, 20-25 minutes.
4. Toss the carrots with cilantro and lime juice. Serve immediately.

Reviews

[SloppyJoe]

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!

 

[Debbwl]

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.