Moroccan-Spiced Baby Carrots

from Cooking Light May 2013

• Ready In: 22 mins
• 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.