Moroccan-Spiced Baby Carrots

Hands on time:  7 minutes

Total time:  22 minutes

Serves 4


2 Tbsp extra-virgin olive oil

12 ounces peeled baby carrots

1 lemon, cut into 8 wedges

1 tsp Ground Cumin

1/2 tsp Ground Cinnamon

1/4 tsp Sea Salt

1/4 tsp Ground Red Pepper

1 Tbsp fresh chopped cilantro



1.  Preheat oven to 450 degrees. 

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 degrees for 13 minutes, turning once.  Sprinkle with cilantro. 


Chef Geoff's Notes:  Special thanks to Cooking Light