Moroccan-Spiced Baby Carrots



Serving size

1/2 cup
30 minutes
Moroccan-Spiced Baby Carrots


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.

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GERD / Acid Reflux

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


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

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


This is a low sodium recipe.

Recipe Notes

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