Chili-Roasted Carrots

http://www.eatingwell.com/recipes/chili_roasted_carrots.html

From EatingWell:  September/October 2009

4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 35 minutes

Ingredients

• 2 tablespoons canola 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 (I omitted this)
• 2 tablespoons lime juice (I omit this; most of my family prefers the carrots without it)

Preparation

1.     Position rack in lower third of oven; preheat to 450ºF.

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.

Nutrition

Per serving : 161 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 2 g Protein; 7 g Fiber; 455 mg Sodium; 750 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat