Good for:
On a Budget
Two
of your five-a-day
World food:
African, Mediterranean, Moroccan
Nutrition per serving
Calories (kcal)
136
Fat (g)
7.0
Carbs (g)
18.0
Protein (g)
1.0
Salt (g)
0.1
Sugar (g)
8.0
Ingredients
1½
lb
Rainbow Carrots (peeled and cut into large juliennes)
2
tbsp
Olive Oil
1
tbsp
Brown Sugar
1
Pinch
Cinnamon Powder
¼
tsp
Cumin Powder
4
Dash
Salt (or to taste)
4
Dash
Black Pepper (or to taste)
2
tbsp
Lemon Juice (fresh)
1
tsp
Lemon Zest (fresh)
½
tsp
Red chili flakes
¼
Cup
Cilantro (fresh, chopped for garnish)
Method
- Preheat oven to 450 degrees F.
- In a medium bowl, add carrots, olive oil, brown sugar, half of cinnamon powder, half of cumin
powder, salt, and black pepper. Toss well and spread carrots on a greased baking dish; cover
with foil - Roast in oven for 12 minutes. Remove foil and roast further for 12 to 16 minutes or until
carrots are tender. - In small bowl, whisk lemon juice, chili flakes, remaining cinnamon, and cumin
- Remove carrots from oven and toss with lemon juice dressing. Garnish with lemon zest and
parsley. Serve warm
