Chili-Roasted Carrots

8 Reviews
From: EatingWell Magazine September/October 2009

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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 161 calories; 8 g fat(1 g sat); 7 g fiber; 23 g carbohydrates; 2 g protein; 44 mcg folate; 0 mg cholesterol; 11 g sugars; 0 g added sugars; 38128 IU vitamin A; 16 mg vitamin C; 82 mg calcium; 1 mg iron; 468 mg sodium; 750 mg potassium
  • Nutrition Bonus: Vitamin A (762% daily value), Vitamin C (27% dv), Potassium (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 fat

Reviews 8

November 26, 2015
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By: EatingWell User
Perfect for our Southwest Thanksgiving dinner tonight. Perfect combination of sweet, sour & spicy. Will be making these again some day. Pros: Easy, quick Cons: none
April 07, 2011
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By: yapcancook
another winning veggie recipe I'm on the hunt for tasty veggie recipes to spice up meal time side-dishes, and this one definitely hit the mark! Very quick, very easy and very delicious. I served them next to the EatingWell twice-baked potatoes, but I agree that they would go with just about anything. I left out the cilantro because it tastes like soap, and the carrots were just fine without it. This does need to be eaten fresh out of the oven, or they get mushy fast, and means leftovers are no-good, so eat up!
December 21, 2010
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By: jackie.rosenberger
Delicious carrots! Great recipe! Quick and tasty, even with carrots that aren't the best. Had some bland ones and did them up this way, and they were great!
November 18, 2010
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By: EatingWell User
This is the best recipe! My husband and I can't stand vegetables so we struggle to find healthy and tasty ways of eating them and more so now since we have a 1 1/2 yr old in the house. These carrots are super easy to make and are not spicy-they just have enough bite and tangy-ness without tasting like boring carrots! If spice is what you're craving then play around with ratios. Excellent recipe and it goes well with pretty much anything-I served them last year with Thanksgiving dinner and my family was very impressed.
February 28, 2010
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By: EatingWell User
These are delicious and easy! Perfect with roast chicken.
December 24, 2009
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By: EatingWell User
Delicious. Goes well with a Mexican meal. Will be making again and again.
December 21, 2009
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By: EatingWell User
So easy and delicious!
November 29, 2009
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By: Rebecca Grenier
I have already made this recipe three times. It is a fine example of what keeps me coming back to the Eating Well website--a healthy and delicious recipe that everyone seems to enjoy. Thank you!