Chili Roasted Carrots
Fantastic recipe! This afternoon we made this roasted carrots with cumin and chili as a side dish with barbecue, and it was delicious with grilled chicken or burger. Will be making this tasty yet easy recipe again!
Yield
4 servingsPrep
10 minCook
20 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
| 2 | pounds |
carrots
cut into 1/4-inch diagonal slices, about 12 |
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
| 2 | tablespoons |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
| 907.2 | g |
carrots
cut into 1/4-inch diagonal slices, about 12 |
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
| 3E+1 | ml |
lime juice
|
|
Directions
Position rack in lower third of oven; preheat to 450ºF.
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.
Toss the carrots with cilantro and lime juice.
Serve immediately.
