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.
Chili-Roasted Carrots
Eating Well Magazine, October 2009
Serves 4
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.
General Disclosures & Disclaimers
{ 6 comments… read them below or add one }
This recipe looks delicious. I am going to try it out this weekend.
Oh that looks interesting!
sounds and looks delicious! I've baked/roasted sweet potatoes like this- never carrots. Will try.
These look great!
Yum. I just might eat carrots with that recipe!
I love cilantro only it's hard to find here in Athens.