Chili Lime Glazed Nantes Carrots

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Prep. Time 30 mins

Cooking Time

    • 2 lbs Harvest Fresh Nantes Carrots cut into ¼-inch diagonal slices or cut in half lengthwise
    • 2 tablespoons canola oil
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
      2 tablespoons chopped fresh cilantro
      2 tablespoons lime juice
    Position rack in lower third of oven; preheat to 450F.
    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.

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