Moroccan-Spiced Baby Carrots

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Moroccan-Spiced Baby CarrotsRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.
Serves 4 (serving size: about 2/3 cup)


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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


Hands-on: 7 Minutes
Total: 22 Minutes

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.

Created date

March 2013

Nutritional Information

Calories 96
Fat 7 g
Satfat 1 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 0.7 g
Carbohydrate 8.7 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 187 mg
Calcium 39 mg