Roasted Chili Carrots

Ingredients

• • 2 tablespoons Roasted Chili Infused Olive Oil
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 pounds carrots (10-12 medium), cut into ¼-inch diagonal slices
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  •  

Position rack in lower third of oven; preheat to 450F.

• 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 to 25 minutes.
• 
  Toss the carrots with cilantro and lime juice. Serve immediately.