Name: Moroccan-Spiced Baby Carrots
Total time: 22 min
Yield: Serves 4 (serving size: about 2/3 cup)
Ingredients: 2 tablespoons extra-virgin olive oil; 12 ounces peeled baby carrots; 1 lemon, cut into 8 wedges; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; ¼ teaspoon ground red pepper; 1 tablespoon chopped fresh cilantro

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.

Moroccan-Spiced Baby Carrots

olive oil

carrots

lemon,

cumin

cinnamon

salt

red pepper

cilantro

Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan. Bake at 450° for 13 minutes, turning once. Sprinkle with cilantro.


Meh.
If you like the spice combination, the roasting is pretty neat, but there is no liquid.

This isn't a recipe I would have clipped but I was looking for a way of preparing carrots to go with a North-African-themed meal and this is what came up when I googled it. It was good.

Yum, yum, yum! I don't know why I've never roasted carrots like this before. This was absolutely delicious. The roasting brings out the sweetness without making the carrots soggy. The spices, lemon and herbs were just the right balance. Quick and easy enough for every day, but with flavors worthy of a special occasion.

moroccan-spiced baby carrots

Total: 22 minutes

Servings: 3

Cost: $6.37 /serving

Author : Robin Bashinsky

Ingredients

Instructions

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