Chili & Garlic Roasted Carrots
Chili Garlic Roasted Carrots are easy enough to serve with a weeknight meal but fancy enough to make for a holiday side dish. Level up these spiced roasted carrots with a quick yogurt sauce.
Ingredients
- 5-6 large carrots
- 1 Tbsp extra-virgin olive oil
- ½ tsp chili powder
- ½ tsp garlic powder
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, whisk together olive oil, chili powder and garlic powder.1 Tbsp extra-virgin olive oil, ½ tsp chili powder, ½ tsp garlic powder
- Set aside.
- Peel carrots and cut into 3-4 inch long pieces.5-6 large carrots
- Place carrots on a parchment lined baking sheet.
- Drizzle oil and spice mixture over carrots and toss to coat.
- Spread carrots out in an even layer.
- Roast for 15-20 minutes.
- Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes or until carrots are tender.
Notes
To make the yogurt sauce: Mix 1/4 cup of plain Greek yogurt with 2 teaspoons of lemon juice and 1/4 teaspoon salt. Place finished carrots in a serving dish and drizzle with the sauce before serving or place the yogurt sauce in a small bowl and serve it alongside the roasted carrots.
Serving: 1cup, Calories: 86kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 76mg, Potassium: 338mg, Fiber: 3g, Sugar: 5g, Vitamin A: 17083IU, Vitamin C: 6mg, Calcium: 35mg, Iron: 0.4mg
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