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.

Chili-Roasted Carrots

Makes 4 servings.

Active Time: 15 minutes

Total Time: 35 minutes

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

2 tablespoons lime juice

Recipe Steps:

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

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.

Recipe Nutrition:

Per serving: 161 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 2 g protein; 7 g fiber; 455 mg sodium; 750 mg potassium.

Nutrition Bonus: Vitamin A (762 percent daily value), Vitamin C (27 percent dv), Potassium (21 percent dv).

1 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 2 fat

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)