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Chile and Lime Roasted Carrots

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

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

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.

Ingredients

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

Nutrition 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

How to Make It

  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.