Moroccan-Spiced Baby Carrots

Servings

1/2 cup

COOKING TIME

30 minutes

1 Tbsp. Olive oil

16 ounces Carrots, baby, raw

1 fruit (2-3/8 inch dia) Lemons, raw

2 tsp.. Ground cumin

1 tsp. Ground cinnamon

1/2 tsp. Salt

1/2 tsp., ground Black pepper

2 Tbsp. Coriander (cilantro) leaves, raw (chopped)

Preheat oven to 400°F and line a sheet tray with parchment paper.

Slice carrots in half lengthwise and cut the lemon in half horizontally.

Combine the oil, carrots, and halved lemon in a medium bowl.

Add the cumin, cinnamon, salt and pepper and toss to coat.

Arrange the carrots and the lemon halves in a single layer on the tray and bake for 20-25 minutes, rotating halfway through.

Remove tray from the oven, squeeze the roasted lemons over the carrots, and sprinkle with cilantro. Serve.

Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Click on the icon for information.

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This is a quick, but impressive carrot dish that packs a lot of flavor.