Moroccan Spiced Roasted Baby Carrots

I love eating raw carrots, but I have always hated cooked carrots. They just always seem mushy and too sweet, especially the honey-glazed carrots that are served at Thanksgiving. Unless it’s dessert, I do not want any added sweetness in my foods. Marshmallows and brown sugar on sweet potatoes? Gross. Regular roasted sweet potatoes? Delicious! It’s the same thing with carrots. Glaze belongs on donuts, not vegetables!

Recently, I have been stepping out of my comfort zone and trying foods that I thought I didn’t like, but prepared differently. That’s how I discovered that I actually love sweet potatoes, as long as they’re not covered in brown sugar and marshmallows! Along the way, I’ve also figured out that I love avocado, caramelized onions, hummus, and a handful of other foods that I previously avoided at all costs (I still hate mushrooms though). As part of my journey of trying foods I thought I didn’t like, I decided to give roasted carrots another chance. This time, I added a savory blend of spices inspired by Moroccan cuisine. While the carrots were oven, the aroma of the spices filled my kitchen and my mouth actually started to water. When I pulled them out and tried them, well… let’s just say I’ve changed my mind about cooked carrots!

Moroccan Spiced Roasted Baby Carrots

Who would've thought that a bag of baby carrots could be turned into a mouthwatering Moroccan side dish? All it takes is a few spices and a bit of time in the oven!

Course Side Dish
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings
Calories 106.7 kcal
Author Ayaka

Ingredients

  • 1/2 lb baby carrots
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • Salt and pepper to taste
  • 1 large clove garlic minced
  • 1/2 tsp fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Lightly grease a baking sheet, and arrange carrots in a single layer on it.
  3. Drizzle with olive oil, add remaining ingredients, and toss to combine.
  4. Bake for 30-35 minutes, or until carrots are browned and tender.
  5. Remove baking sheet from oven and allow to cool for 5-10 minutes before serving. Garnish with fresh cilantro if desired.

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