Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or pork.
2 tablespoons canola oil
1. Position rack in lower third of oven; preheat to 450F.
2. 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.
3. Toss the carrots with cilantro and lime juice. Serve immediately.
Per serving: 161 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 23 g carbohydrates; 2 g protein; 7 g fiber; 455 mg sodium; 750 mg potassium
Nutrtion Bonus: Vitamin A (762% daily value), Vitamin C (27% dv), Potassium (21% dv).
1 Carbohydrate Servings
Exchanges: 2 vegetable, 2 fat