Moroccan-Spiced Baby Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots. Ingredients:
2 tablespoons extra-virgin olive oil |
12 ounces peeled baby carrots |
1 lemon, cut into 8 wedges |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon kosher salt |
1/4 teaspoon ground red pepper |
1 tablespoon chopped fresh cilantro |
Directions:
1. Preheat oven to 450°.
2. 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° for 13 minutes, turning once. Sprinkle with cilantro.
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