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Moroccan-Spiced Baby Carrots

Moroccan-Spiced Baby Carrots

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.


Moroccan-Spiced Baby Carrots

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4 servings
Cook Time
13 mins


  • 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. kosher salt
  • 1/4 tsp. ground red pepper
  • 1 Tbsp. chopped fresh cilantro


Here are your instructions:

  1. Preheat oven to 450°.

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

Recipe Notes


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