Chili-Roasted Carrots

Rating: 4.89 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009

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Recipe Summary

total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Position rack in lower third of oven; preheat to 450F.

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  • 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.

Tips

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 Facts

Serving Size: about 3/4 cup
Per Serving:
161 calories; protein 2.3g; carbohydrates 22.9g; dietary fiber 6.8g; sugars 10.9g; fat 7.7g; saturated fat 0.6g; vitamin a iu 38128IU; vitamin c 15.8mg; folate 44.3mcg; calcium 82mg; iron 0.9mg; magnesium 29mg; potassium 750.4mg; sodium 467.7mg; thiamin 0.2mg.
Exchanges:

2 vegetable, 2 fat

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Reviews (4)

Read More Reviews
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/29/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
These are delicious and easy! Perfect with roast chicken. Read More
EatingWell User
Rating: 5 stars
11/27/2015
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 Read More
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jackie.rosenberger@gmail.com
Rating: 5 stars
10/29/2011
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! Read More
EatingWell User
Rating: 5 stars
10/30/2011
So easy and delicious! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Delicious. Goes well with a Mexican meal. Will be making again and again. Read More
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Ashlee Yap
Rating: 4 stars
10/29/2011
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! Read More
Rebecca Grenier
Rating: 5 stars
10/30/2011
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! Read More
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