Chili-Roasted Carrots

by Valerie on October 15, 2009 · 6 comments

Chili-Roasted Carrots

The October 2009 issue of Eating Well had a great article entitled “Carrots with Charisma” – the first recipe, Chili-Roasted Carrots, caught my eye as it had many of my favorite flavors: lime, cilantro and carrots.  It was delicious and will definitely become a repeat recipe in our kitchen.  I had the carrots with quinoa and some other roasted vegetables, but I bet they would be delicious with chicken or fish too, or even lamb. 

Be sure to check out What’s Cooking Wednesday over at Shan’s blog for other great recipes.

Chili-Roasted Carrots
Eating Well Magazine, October 2009
Serves 4

2 tablespoons canola oil (I used grapeseed 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.

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{ 6 comments… read them below or add one }

1 Ellecubed October 15, 2009 at 2:53 am

This recipe looks delicious. I am going to try it out this weekend.


2 Noodlegirl October 15, 2009 at 3:05 am

Oh that looks interesting!


3 Lavanya October 15, 2009 at 8:47 pm

sounds and looks delicious! I've baked/roasted sweet potatoes like this- never carrots. Will try.


4 Shan October 16, 2009 at 9:05 pm

These look great!


5 Pink Heels October 17, 2009 at 1:04 pm

Yum. I just might eat carrots with that recipe!


6 Ivy October 17, 2009 at 3:04 pm

I love cilantro only it's hard to find here in Athens.


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