Best Roasted Carrots Memories Of Morocco Ww Core Recipes

MOROCCAN-SPICED ROASTED CARROTS

Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

WW ROASTED CARROTS

Ww Roasted Carrots image

Make and share this Ww Roasted Carrots recipe from Food.com.

Provided by RAZDAZ

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) bag baby carrots, organic
1 1/2 teaspoons olive oil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat oven to 450. Mix carrots and oil in a 9x13 pan. Single layer. Bake 20-25 minute Stir 1/2 way. When soft, toss in the parsley, salt and pepper.

Nutrition Facts : Calories 55.1, Fat 1.8, SaturatedFat 0.3, Sodium 234.4, Carbohydrate 9.4, Fiber 2.1, Sugar 5.4, Protein 0.8

ROASTED CARROTS -MEMORIES OF MOROCCO (WW CORE)

Roasted Carrots -Memories of Morocco (Ww Core) image

Roasted carrots are a favorite snack or side dish that I enjoy several times a week. This particular rendition came about after thinking about the wonderful Moroccan carrot salads posted on the site. Not only are these delicious, they are

Provided by justcallmetoni

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot (see step 2 for preparation)
1 medium white onion, sliced into rings 1/4 inch thick
6 -8 garlic cloves, halved
4 -6 teaspoons olive oil (I use the lesser amount to remain WW Core)
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 lemon
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1/4 cup moroccan black olives or 1/4 cup kalamata olive, pitted and halved

Steps:

Preheat oven to 450 degrees. Preapare a baking sheet with a light coating of cooking spray.
Clean and scrub the carrots well. Cut into sticks 2-3 inches long and quartered. If the top sections are especially thick, cut into sixths rather than quarters. Place in large bowl.
Add the onion rings and halved garlic cloves to the bowl of carrots. Drizzle oil on top and sprinkle the cinnamon and cumin. Toss the vegetables to coat.
Place the vegetables in a single layer on the prepared baking sheet and cook for 10 minutes. Check the vegetables, turning lightly and return to the oven to cook an additional 5 to 10 minutes. (Actual cooking time will vary by the size of your sticks.) You want the carrots to be tender but still crisp and the onions and garlic to be nice and soft.
Place the roasted vegetables into a serving bowl and toss with the parsley, cilantro, olives and juice from the 1/2 lemon.
Serve hot or at room temperature.

Nutrition Facts : Calories 122.1, Fat 6, SaturatedFat 0.8, Sodium 156.3, Carbohydrate 17.9, Fiber 4.9, Sugar 6.4, Protein 2.1