Chili Roasted Carrots

Chili Roasted Carrots

INGREDIENTS

 

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

DIRECTIONS

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.

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