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Spicy carrots go great with roast meat

| Tuesday, June 3, 2014, 9:00 p.m.
Ken Burris/EatingWell
Chili-Roasted Carrots

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 is a magazine and website — www.eatingwell.com — devoted to healthy eating as a way of life.

Chili-Roasted Carrots

Active time: 15 minutes

Total time: 35 minutes

2 tablespoons canola oil

1 teaspoon chili powder

1 teaspoon ground cumin

12 teaspoon salt

2 pounds carrots (10-12 medium), cut into 14-inch diagonal slices

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

Position a rack in the lower third of the oven; heat the oven to 450 degrees.

Combine the oil, chili powder, cumin and salt in a medium bowl. Add the carrots, and toss well to coat. Spread the carrots out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, for 20 to 25 minutes.

Toss the carrots with the cilantro and lime juice. Serve immediately.

Makes 4 servings.

Nutrition information per serving: 161 calories, 8 grams fat (1 gram saturated), 0 cholesterol, 2 grams protein, 23 grams carbohydrates, 7 grams dietary fiber, 455 milligrams sodium

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