Moroccan-Spiced Baby Carrots

“from Cooking Light May 2013”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil, extra-virgin
  • 12 ounces baby carrots, peeled
  • 1 lemon, cut into 8 wedges
  • 1 teaspoon cumin, ground
  • 12 teaspoon cinnamon, ground
  • 14 teaspoon kosher salt
  • 14 teaspoon red pepper, ground
  • 1 tablespoon cilantro, fresh, chopped

Directions

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

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