Chili-Roasted Carrots

From Eating Well, September/October 2009

2 tbsp canola oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
2 pounds carrots (10-12 medium), cut into 1/4 inch diagonal slices
2 tbsp chopped fresh cilantro
2 tbsp lime juice

Position rack in lower third of oven; preheat to 450.
Combine oil, chili powder, cumin, and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20-25 minutes.
Toss teh carrots with cilantro and lime juice.

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