Chile and Lime Roasted Carrots

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Chile and Lime Roasted Carrots Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

A quick roast in a 500° oven, seasoned with olive oil and crushed red pepper, transforms baby carrots into a praisworthy side. Finish with a pinch of salt and lime wedges, if desired.

Serves 2 (serving size: about 1/2 cup)


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1 teaspoon olive oil
1/4 teaspoon crushed red pepper
8 ounces baby carrots, trimmed
1/8 teaspoon kosher salt
2 lime wedges


1. Preheat oven to 500°.

2. Combine oil, pepper, and carrots on a baking sheet. Bake at 500° for 15 minutes, stirring after 10 minutes. Sprinkle with salt. Serve with lime wedges.

Created date

January 2016

Nutritional Information

Calories 63
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 10 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 209 mg
Calcium 37 mg
Sugars 5 g
Est. Added Sugars 0 g