chili-roasted carrots

Name: Chili-Roasted Carrots
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 1 teaspoon(s) chili powder; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) salt; 2 pound(s) carrots (10-12 medium, cut into 1/4-inch diagonal slices or use pre-sliced bagged carrots); 2 tablespoon(s) chopped fresh cilantro; 2 tablespoon(s) lime juice

11 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on May 20, 2016

I use the packages of pre-sliced crinkle cut carrots from the local grocery produce department. Serve them with roast chicken or pork.

Rate

prep time 15 Min

cook time 20 Min

method Roast

yield 4 serving(s)

Ingredients

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 or use pre-sliced bagged carrots)
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice

How To Make chili-roasted carrots

Step 1

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

Step 2

Combine oil, chili powder, cumin and salt in a medium bowl.
Step 3

Add carrots and toss well to coat.
Step 4

Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender, 20 to 25 minutes.
Step 5

Toss the carrots with cilantro and lime juice.
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