Roasted Carrots with Moroccan Spices
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from Cooking Light.
  • 12 ounces carrots, tops trimmed and peeled
  • 2 tablespoons olive oil
  • 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
  1. Preheat the oven to 450°.
  2. Toss the carrots with the olive oil and lemon wedges. Combine the cumin, cinnamon, salt, and red pepper in the small bowl, then toss the spice mixture with the carrots.
  3. Arrange the carrots in a single layer on the prepared baking sheet. Bake in the preheated oven until the carrots are crisp-tender, turning once, about 13 minutes. Serve with the fresh cilantro.
More Information

baking sheet, lightly coated with olive oil
medium bowl
small bowl
Recipe by Andrea Meyers at