Moroccan Roasted Carrots

Name: Moroccan Roasted Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 5 h 25 min
Yield: 4 servings
Ingredients: 1 - 12 ounces bag of large carrots (peeled, chopped {this was 2 cups of chopped carrots for me}); 2 tablespoons olive oil; 1/2 lemon (sliced into wedges); 1 teaspoon cumin; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon turmeric; 1/4 teaspoon paprika; 1/4 teaspoon crushed red pepper {optional for spice}; 3 tablespoons freshly cilantro (chopped for garnish)

Moroccan Roasted Carrots aren't your ordinary cooked carrots. This simple side dish uses the warm, rich spices of cumin, turmeric, paprika, cinnamon and crushed red pepper, paired with lemon and freshly chopped cilantro. A great dish to add to your weekly rotation.

Prep10 min
Cook15 min
Total5 hr 25 min
Makes4 servings
Calories72

Ingredients

4 servings

1 - 12 ounces bag of large carrots (peeled, chopped {this was 2 cups of chopped carrots for me})
2 tablespoons olive oil
1/2 lemon (sliced into wedges)
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper {optional for spice}
3 tablespoons freshly cilantro (chopped for garnish)

Method

1
Preheat the oven to 450.
2
Peel and chop your carrots and 1/2 of the lemon into wedges and put them in a large mixing bowl. Drizzle the olive oil over the carrots and lemons and toss to combine.
3
In a small mixing bowl whisk together the cumin, cinnamon, salt, pepper, turmeric, paprika and crushed red pepper {optional}. Sprinkle the spices over the carrots and lemons and toss to combine.
4
On a baking sheet arrange the carrots and lemon wedges into a single layer and bake for 14 minutes, turning once {I found that using a slip mat or aluminum foil helped the carrots not to burn on the cooking sheet}.
5
Remove from the oven and sprinkle with the freshly chopped cilantro. Taste and adjust seasonings to your liking. Serve warm

Notes

I add the crushed red pepper for spice, feel free to leave that out. Parsley would also be a nice garnish for these. Originally I used a whole lemon for this recipe and there was a very strong lemon flavor {and I love lemon!}. So I took it down to 1/2 of a lemon the second time I made it and it worked much better. If you don't like lemon at all you can leave it out completely and these will still be great!

Per serving

Carbs3 g
Protein0.4 g
Fat7 g
Fiber1 g

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