Moroccan-Spiced Baby Carrots

Carrots are in season in spring. This is a great side dish for any meal! Packed full of flavor – the natural sweetness of carrots increases when roasting in the oven.

moroccan-spiced-baby-carrots-ck-l

Ingredients: 
2 Tbsp olive oil
12 oz peeled baby carrots
1 lemon, cut into 8 wedges
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground red pepper
1 Tbsp chopped fresh cilantro

Directions:
1. Preheat oven to 450 degrees F.
2. Combine olive oil, carrots, and lemon in a bowl. Sprinkle with cumin, cinnamon, salt, and pepper. Toss well to coat.
3. Arrange carrot mixture in a single layer on a jelly-roll pan.
4. Bake at 450 degrees F for 13-15 minutes, turning once. Sprinkle with cilantro and serve.

Yield: 4 servings (96 calories, 7 g total fat, 1 g saturated fat, 0.7 g protein, 8.7 g carbohydrate, 3.3 g fiber, 0 mg cholesterol)

Cooking Light, May 2013

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4 Comments

Filed under Nourish the Body

4 responses to “Moroccan-Spiced Baby Carrots

  1. This is a really nice carrot recipe Carmen, I will try it!

  2. Reblogged this on clinicalalimentary and commented:
    This is a really nice carrot recipe from Carmen Bogosian, RD, LD. It should be fine for those following Low FODMAP, LOFFLEX, gluten free (Check ground spices for wheat + gluten) wheat free, egg free and milk free – wow!

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