Chili-Roasted Carrots

Name: Chili-Roasted Carrots
Total time: 35 min
Ingredients: 2 tablespoons canola oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon salt; 2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice

7 Ratings
5 Reviews

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:

Nutrition Profile:

Nutrition Info

Ingredients

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice

Directions

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

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Step 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.
Step 3
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

7 Ratings

5 star values: 6
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Ashlee Yap

04/07/2011

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!

EatingWell Member

12/21/2010

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!

jackierosenberger

12/21/2010

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!

EatingWell User

12/24/2009

Delicious. Goes well with a Mexican meal. Will be making again and again.

Rebecca Grenier

11/29/2009

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!

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Nutrition Facts

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Chili-Roasted Carrots

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Chili-Roasted Carrots