Position rack in lower third of oven; preheat to 450 degrees, if you forget like I always do, be careful when you move the rack after the oven is already hot. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat the spread out on a rimmed baking sheet. If you don't like extra dishes, you can follow my suit and toss it on the baking sheet and mix it up, saving you at least one bowl. Roast the carrots stirring only once, until tender and golden, 20-25 minutes. Finish off with the cilantro and lime juice by tossing it together on the baking sheet. Perfect.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (43%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 160.9mg||6 %|
|Potassium 751mg||20 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 16.2g|
|Protein 2.3g||3 %|
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Calories per serving: 160
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