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

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • 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.

Cook's Note:

I tried frozen carrots, but probably best to use fresh that are already at room temperature.

Nutrition Facts

151 calories; protein 1.5g; carbohydrates 16.8g; fat 9.5g; sodium 105.3mg. Full Nutrition
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Reviews (2)

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Most helpful critical review

Rating: 3 stars
03/07/2020
These are pretty good but take some definite tweaking in both ingredients and execution. I did try them according to the recipe though. First off, 450F is a very high temp to be roasting carrots for a full 30 mins. They started to burn after 10. I lowered the oven after the first 10 mins to 425F and even then, I had to pull them after 18 minutes. I wouldn’t go higher than 400F, and I’d also line the pan with parchment. Second, cinnamon and sugar burn at high temps, so this is another reason to lower the temp. You could smell the sugars burning. Carrots are sweet enough on their own that there is no reason to add more sugar. Third, these also really need some salt to make the flavors pop. In my opinion there is also a lot of oil - you could easily cut it back by half. With these changes they make a lovely side dish with just the right amount of spice. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/07/2020
These are pretty good but take some definite tweaking in both ingredients and execution. I did try them according to the recipe though. First off, 450F is a very high temp to be roasting carrots for a full 30 mins. They started to burn after 10. I lowered the oven after the first 10 mins to 425F and even then, I had to pull them after 18 minutes. I wouldn’t go higher than 400F, and I’d also line the pan with parchment. Second, cinnamon and sugar burn at high temps, so this is another reason to lower the temp. You could smell the sugars burning. Carrots are sweet enough on their own that there is no reason to add more sugar. Third, these also really need some salt to make the flavors pop. In my opinion there is also a lot of oil - you could easily cut it back by half. With these changes they make a lovely side dish with just the right amount of spice. Read More
Rating: 4 stars
10/25/2020
I wouldadd a little more oil or water next time. They werea little dry. Read More
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