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Moroccan-Spiced Baby Carrots

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 7 mins
Total time 22 mins
Yield Serves 4 (serving size: about 2/3 cup)
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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.