Chili-Roasted Carrots

September/October 2009

Your rating: None Average: 4.1 (65 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.

"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

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:


  • 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


  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.


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

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner