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Chili-Roasted Carrots

:  September/October 2009

Your rating: None Average: 4.5 (33 votes)

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.


READER'S COMMENT:
"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...
Chili-Roasted Carrots Recipe

4 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Position rack in lower third of oven; preheat to 450ºF.
  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.

Nutrition

Per serving: 161 calories; 8 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 2 g protein; 7 g fiber; 455 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


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Recipe Categories

Health & Diet Considerations
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
Gluten free
High potassium
High fiber
Heart healthy
Healthy weight
Preparation/ Technique
Roast
Style/Theme
Entertaining, casual
Vegetarian
Vegan
Ethnic/Regional
American
Southwest
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Ease of Preparation
Easy
Holiday
Cinco de Mayo
Halloween
Type of Dish
Side dish, vegetable
Publication
September/October 2009
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