Chile and Lime Roasted Carrots
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.
Recipe by Cooking Light March 2016
Credit: Jennifer Causey; Styling: Lindsey Lower
63 calories; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1g; carbohydrates 10g; fiber 4g; iron 1mg; sodium 209mg; calcium 37mg; sugars 5g.