Chili Roasted Carrots

by admin

2 tablespoons canola 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 450ºF.
  • 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. (EW)

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