Moroccan-Spiced Roasted Carrots

Adapted from https://minimalistbaker.com/moroccan-spiced-roasted-carrots/

Servings: 4 (Servings)

INGREDIENTS

CARROTS:

1 lb carrots, greens removed, cut on a diagonal into 1-1 ½ inch pieces (1 medium bundle yields ~1 lb)
2-3 Tbsp avocado oil
1/4 tsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/4 tsp ground turmeric
1/8 tsp ground cayenne (optional)

STEPS

1) Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.

2) Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.

3) Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za’atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.

4) Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.


NOTES

Nutrition information is a rough estimate calculated without optional ingredients.