• 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.


Currently, there are no products matching this criteria in stock.