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.
Eating Well Magazine, October 2009
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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