Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chili-Lime Roasted Carrots
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 servings
Directions
- Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.
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