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Roasted Moroccan Spiced Carrots

 
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Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 pounds baby carrots
4 cloves garlic
1 each lemon
halved
½ teaspoon cumin
ground
½ teaspoon coriander
ground
*
½ teaspoon paprika
½ teaspoon black pepper
freshly ground
¼ teaspoon cinnamon
*
¼ teaspoon cayenne pepper
*
½ teaspoon salt
3 tablespoons olive oil

Directions

Preheat oven to 400℉ (200℃).

On a large baking sheet, place the baby carrots along with the remaining spices.

Drizzle the olive oil over, toss until carrots are evenly coated with spices and oil.

Roast in the oven for about 30 minutes or more until the carrots are fork-tender.

Remove from the oven, and let cool slightly.

Season with more salt if needed.

Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 18350% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 474mg 20%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 29%
Sugars g
Protein 4g
Vitamin A 629% Vitamin C 24%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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