Chili-Roasted Carrots

Serves: 4

Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor.

Yield: 4 servings, about 3/4 cup each
Prep Time:
Cook Time:
Total Time:


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


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

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.


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