Chili Roasted Carrots
These carrots really are the perfect blend of sweet and spicy and they are also super quick and easy to make!
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 97 |
| Fat: | 7 g |
| Carbohydrates: | 7 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 225 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 lb1 lb1 lb Carrots
- 0.5 tsp0.5 tsp0.5 tsp Chili Powder
- 0.5 tsp0.5 tsp0.5 tsp Ancho Chili Powder
- 0.25 tsp0.25 tsp0.25 tsp Ground Cumin
- 0.25 tsp0.25 tsp0.25 tsp dried Oregano
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 0.25 tsp0.25 tsp0.25 tsp Ground Fresh Black Peppercorns
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Coarse-Dijon Mustard (Noble Made)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Jalapeño, seeded and chopped
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425. Cut the carrot diagonally in 3 large pieces.
- Mix the seasonings, Dijon and olive oil in a bowl.
- Coat the carrots with the rub and then sprinkle chopped jalapeno on top.
- Roast the carrots for 15 minutes and then flip them. Roast for approximately another 15 minutes or until carrots are soft and slightly caramelized.
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