Moroccan Roasted Carrots
These roasted moroccan carrots are one of my family's favorites and I know you're going to love them too. The best part? They're so simple and easy to throw together for a quick side dish!
Servings: 4 servings
- 8 carrots peeled and chopped into 1 1/2" pieces
- 3 tbsps lemon juice fresh lemon
- 3 tbsps avocado oil
- 2 garlic cloves minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp cayenne powder
- 2 tbsps fresh parsley chopped
Pre heat oven to 400F. Line a baking sheet with parchment paper.
Add all of the ingredients into a bowl (except parsley). Toss to evenly coat.
At this point you can marinate it for 30 minutes or even overnight for a stronger flavor, or you can spread on the parchment paper lined sheet.
Roast for 25-30 minutes or until carrots are done (I like them at the 25 minute mark).
Sprinkle fresh parsley over them. Serve.
Serving: 1serving | Calories: 151kcal | Carbohydrates: 14g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 377mg | Potassium: 413mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20691IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg