Glazed Over Carrots

Everyone who went to A&T knows that they loved to make glazed carrots.

Until I rented "Eat This, Not That" I thought they were just being cheep and not getting things like asparagus and butternut squash. But carrots are really good for you.

Other than helping with eyesight, cleaner lungs and clearer skin, carrots protect against cancer(specifically breast cancer and lung cancer!), heart attach and help with blood sugar regulation in diabetics.

So if you need the Vitamin A, or at least want to boost your immune system, have a carrot.

Here's a recipe I think you'll like.

Chili-Roasted Carrots

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice

1. Position rack in lower third of oven; preheat to 450ºF.
2. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. 3. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
4. Toss the carrots with cilantro and lime juice. Serve immediately.