Moroccan-Spiced Baby Carrots |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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from Cooking Light May 2013 Ingredients:
2 tablespoons olive oil, extra-virgin |
12 ounces baby carrots, peeled |
1 lemon, cut into 8 wedges |
1 teaspoon cumin, ground |
1/2 teaspoon cinnamon, ground |
1/4 teaspoon kosher salt |
1/4 teaspoon red pepper, ground |
1 tablespoon cilantro, fresh, chopped |
Directions:
1. Preheat to 450°F.
2. Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
3. Arrange carrot mixture in a single layer on a jelly-roll pan.
4. Bake at 450° F for 13 minutes, turning once.
5. Sprinkle with cilantro.
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