Chili Lime Carrots



Serving size

4 ounces carrots
30 Minutes

This recipe can easily be multiplied and makes good leftovers.

Chili Lime Carrots


2 tsp. Olive oil
8 ounces Carrots, raw (peeled and cut into 1/2 inch chunks)
1 lime yields Lime juice, raw
2 tsp.. Maple syrup
1 tsp. no salt added chili powder
1/8 tsp. Salt
1 to taste Black pepper


Place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add the olive oil.

Swirl and add the carrots.

Roast for about 10 minutes. Toss occasionally.

Add the lime juice, maple syrup, chili powder, salt, and pepper.

Toss well and return the pan to the oven.

Roast for another 8 to 12 minutes. Toss occasionally.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

These are, quite simply, fantastic. The recipe has only a few ingredients but the balance between the savory flavor of the roasted carrots (also a bit sweet) with a touch of salt, tart, and spice is great.

"Tacos are like what the voices of a hundred angels singing Bob Dylan while sitting on rainbows and playing banjos would taste like if that sound were edible."

Isabel Quintero, Author