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carrots (10-12 medium, cut into 1/4-inch diagonal slices or use pre-sliced bagged carrots)
chopped fresh cilantro
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, 20 to 25 minutes.
Toss the carrots with cilantro and lime juice.