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Chili-Roasted Carrots

  • 15 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 2 tablespoons canola oil
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
    • 2 pounds carrots (10-12 medium), cut into ¼-inch diagonal slices
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons lime juice


  • 1 Position rack in lower third of oven; preheat to 450F.
  • 2 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.
  • 3 Toss the carrots with cilantro and lime juice. Serve immediately.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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