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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Eating Well - October 2009 Ingredients:
2 tablespoons canola oil |
1 teaspoon chili powder |
1 teaspoon cumin |
1/2 teaspoon salt |
2 lbs carrots, cut in 1/4-inch diagonal slices |
2 tablespoons fresh cilantro, chopped |
2 tablespoons lime juice |
Directions:
1. Position rack in lower third of oven, preheat to 450°F.
2. Combine oil, chili, cumin and salt in medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet.
3. Roast the carrots, stirring once, until tender and golden, 20-25 minutes.
4. Toss the carrots with cilantro and lime juice. Serve immediately.
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