Crispy Roasted Carrots with Spicy Lime-Honey & Cashews
Prep: 15 minutes
Roast: 40 minutes • Serves: 8
Nonstick cooking spray
4 pounds carrots, halved crosswise, then quartered lengthwise
1/3 cup olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1/4 cup honey
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped roasted salted cashews
Chopped fresh parsley for garnish (optional)
4 pounds carrots, halved crosswise, then quartered lengthwise
1/3 cup olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1/4 cup honey
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped roasted salted cashews
Chopped fresh parsley for garnish (optional)
1. Preheat oven to 425°. Line 2 rimmed baking pans with nonstick aluminum foil; spray with cooking spray. In large bowl, toss carrots, oil, salt and pepper; spread on prepared pans and roast 40 minutes or until tender-crisp, rotating pans and stirring once halfway through roasting. Makes about 4 cups.
2. In small bowl, whisk honey, lime juice and crushed red pepper.
3. Serve carrots drizzled with honey mixture sprinkled with cashews and parsley, if desired.
Approximate nutritional values per serving (1/2 cup):
237 Calories, 13g Fat (2g Saturated), 0mg Cholesterol,
476mg Sodium, 29g Carbohydrates, 5g Fiber, 3g Protein