Chili-Roasted Carrots

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.

From EatingWell: September/October 2009
Yield: 4 servings, about 3/4 cup each
Active Time: 15
Total Time: 35


  1. 2 tablespoons canola oil
  2. 1 teaspoon chili powder
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon salt
  5. 2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
  6. 2 tablespoons chopped fresh cilantro
  7. 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.


Nutrition Per Serving: 161 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrates; 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).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat