MOROCCAN-SPICED BABY CARROTS

Moroccan-Spiced Baby Carrots image

Provided by Lavender Lynn

Categories Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

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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

Steps:

Preheat to 450°F.
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° F for 13 minutes, turning once.
Sprinkle with cilantro.

Nutrition Facts : Calories 96.5, Fat 7, SaturatedFat 1, Sodium 213.1, Carbohydrate 8.9, Fiber 3.1, Sugar 4.4, Protein 0.8