Moroccan-Spiced Baby Carrots

Photo: Johnny Autry; Styling: Mary Clayton Carl

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.

Yield: Serves 4 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 7 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 0.7g
  • Carbohydrate: 8.7g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 187mg
  • Calcium: 39mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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.
Note:

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.

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