This big batch of roasted carrots get some extra zip thanks to chili powder, smoked paprika and other spices.

Yield: Makes about 5 1/2 cups.



  • ​1/4 cup salted butter, melted
  • 2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 8 cups diagonally sliced halved carrots (1 inch)
  • 3 sprigs fresh thyme or 1/4 tsp dried thyme, crumbled
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp fresh lemon juice


  1. ​Preheat oven to 375°F.
  2. Combine butter, chili powder, paprika and cayenne pepper in a medium bowl. Add carrots, thyme, salt and pepper. Toss to coat.
  3. Spread carrot mixture evenly on a foil-lined baking sheet. Bake until cooked through and slightly browned, about 40 – 45 minutes.
  4. Discard thyme. Drizzle carrots with lemon juice. Stir to coat. Serve warm.
Nutritional analysis per serving:

930 calories, 54.5 g fat, 102.5 g protein, 1 g carbohydrate, 0.4 g fibre, 600 mg sodium

*Ingredient not included in nutritional analysis.