Roasted Carrots -Memories of Morocco (Ww Core)
photo by Engrossed
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb carrot (see step 2 for preparation)
- 1 medium white onion, sliced into rings 1/4 inch thick
- 6 -8 garlic cloves, halved
- 4 -6 teaspoons olive oil (I use the lesser amount to remain WW Core)
- 2 teaspoons cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 lemon
- 1 tablespoon chopped parsley
- 1 tablespoon chopped cilantro
- 1⁄4 cup moroccan black olives or 1/4 cup kalamata olive, pitted and halved
directions
- Preheat oven to 450 degrees. Preapare a baking sheet with a light coating of cooking spray.
- Clean and scrub the carrots well. Cut into sticks 2-3 inches long and quartered. If the top sections are especially thick, cut into sixths rather than quarters. Place in large bowl.
- Add the onion rings and halved garlic cloves to the bowl of carrots. Drizzle oil on top and sprinkle the cinnamon and cumin. Toss the vegetables to coat.
- Place the vegetables in a single layer on the prepared baking sheet and cook for 10 minutes. Check the vegetables, turning lightly and return to the oven to cook an additional 5 to 10 minutes. (Actual cooking time will vary by the size of your sticks.) You want the carrots to be tender but still crisp and the onions and garlic to be nice and soft.
- Place the roasted vegetables into a serving bowl and toss with the parsley, cilantro, olives and juice from the 1/2 lemon.
- Serve hot or at room temperature.
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Reviews
-
WONDERFUL and COLORFUL and HEALTHY! I only used half a pound of carrots and the rest of the amounts the same. I used a red onion and kalamata olives. This has so many dimensions of flavor...it is best eaten slowly so you can enjoy them all. The fresh lemon juice is a must to bring out the flavors. Made for Photo tag.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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