Recipe courtesy of
Save Recipe Print
40 min
15 min
25 min
4 servings, about 3/4 cup each



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

Recipe Steps:

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.

Recipe Nutrition:

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

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Roasted Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories