Moroccan-Spiced Baby Carrots

Recipe by Lavender Lynn
READY IN: 22mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

  • Preheat to 450°F.
  • Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
  • Arrange carrot mixture in a single layer on a jelly-roll pan.
  • Bake at 450° F for 13 minutes, turning once.
  • Sprinkle with cilantro.
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