Chili Spiced Carrots Recipes

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OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CHILI SPICED CARROTS



Chili Spiced Carrots image

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 pounds carrots, sliced diagonally 1/2 inch thick
1 teaspoon freshly grated lemon zest
2/3 cup water
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
  • Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

Nutrition Facts : Calories 53 g, Protein 1 g

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