Roasted Carrots with Moroccan Spices Recipe

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Categories: Carrots, Low-Sodium Recipes, Mediterranean, Moroccan, Side Dish, Thanksgiving, Vegan, Vegetable, Vegetable

Submitted By: Marilyn Welsh from Evanston.

Roasted Carrots with Moroccan Spices Notes

This is a modification of a recipe in a book on Morocco.
Ingredients
Serves / Yields

4 to 6
Preparation Instructions

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.
Helpful Hints

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.

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Neal C. Said:

I really enjoyed this recipe to add to my low glycemic load recipes. Note - I substituted the sugar with Splenda and since my family doesn't like things as spicy, I substituted the Cayenne pepper with Ancho chile pepper from the Spice House, which worked out really well. I recommend toasting the cumin seed before hand and grinding it yourself.

Rating:
Make it Again? Neal C. would make this recipe again.