Ingredients for Moroccan Spiced Baby Carrots
- 2 tablespoons olive oil
- 1 pound baby carrots
- Lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Kosher Salt
- Red Pepper
- 2 tablespoons chopped fresh cilantro
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How to Make Moroccan Spiced Baby Carrots
- Preheat oven to 450°F (232°C).
- In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon ground ginger.
- Add 1 pound baby carrots to the bowl. Sprinkle with 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the carrots evenly.
- Arrange the carrots in a single layer on a large baking sheet or jelly-roll pan.
- Bake for 13 minutes, then gently toss the carrots and bake for another 9 minutes, or until tender-crisp and slightly caramelized.
- Remove from oven and sprinkle with 2 tablespoons chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
4g
Carbs
2g
