Roasted Carrots with Moroccan Spices Recipe
Submitted By:from Evanston.
Roasted Carrots with Moroccan Spices Notes
This is a modification of a recipe in a book on Morocco.
- 2 pounds whole baby carrots (or regular carrots sliced)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 1/4 cup olive oil
- 1/4 teaspoon cayenne
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
Serves / Yields
4 to 6
Preheat oven to 450 degrees. If using regular carrots, cut them into thick slices. Toss in a bowl with oil and seasonings. Arrange in single layer in large roasting pan. Roast carrots, turning often, until browned and tender, approximately 30 minutes.
These are good hot, cold or inbetween. The original Moroccan recipe said to serve at room temperature.
For vegan carrots, be sure to use vegan sugar.