Moroccan-Spiced Baby Carrots

Submitted by Lavender Lynn

"from Cooking Light May 2013"

 

• Ready In: 22mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 tablespoons olive oil, extra-virgin
• 12 ounces baby carrots, peeled
• 1 lemon, cut into 8 wedges
• 1 teaspoon cumin, ground
• 1⁄2 teaspoon cinnamon, ground
• 1⁄4 teaspoon kosher salt
• 1⁄4 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.

Reviews

[K9 Owned]

We love carrots in this house and this recipe was a total winner. Thank you for posting it. Made for World Tour 2019

 

[teresas]

We loved this dish...the spices all worked well together...I just used a small splash of lemon juice...the cilantro was a perfect topping to the carrots...this is a make again side dish...made for "FYC" tag game...

 

[Elmotoo]

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

 

[Outta Here]

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.

 

[lazyme]

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