Chili-Roasted Carrots

Photo Courtesy of Eating Well

Ingredients:

  • 2 tablespoons grapeseed oil
  • 1 teaspoon chili powder
  • 1/8 teaspoon dried pepper flakes (I use Serrano)
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • ½ teaspoon salt
  • 2 pounds carrots (10-12 medium), cut into ¼-inch diagonal slices
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice

Preparation

 

  1. Position rack in lower third of oven; preheat to 450F.
  2. Combine oil, chili powder, cumin, flakes, honey 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.

 

 

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