Spicy carrots go great with roast meat

| Tuesday, June 3, 2014, 9:00 p.m.

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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