Moroccan-Spiced Baby Carrots

Total Time
Prep 7 mins
Cook 15 mins

from Cooking Light May 2013

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


  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.


Most Helpful

Really tasty! Really easy! I love the lemons! Everybody was happy with this dish - no leftovers. Made for ZWT9, Mike & the Appliance Killers.

Elmotoo August 26, 2013

Easy recipe, but we found the lemon to be too strong. Overpowered the spices. Cooking time was perfect. Will be making again but with half the lemon called for. Made for ZWT 9.

Outta Here August 24, 2013

These were really good. I loved the spices with these lemony carrots. Thanks for sharing, Lynn. Made for ZWT9.

lazyme August 19, 2013

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