Sweet & Spicy Moroccan Roasted Carrots
Ingredients
The carrots
-
1½
lbs
whole carrots, peeled
The marinade
-
2
tablespoons
olive oil
-
1
tablespoon
brown sugar, honey, or maple syrup
-
½
teaspoon
salt
-
½
teaspoon
pepper
The dressing
-
2
tablespoons
fresh orange juice
-
½
teaspoon
Aleppo chili pepper (or sub chili flakes or ¼ teaspoon cayenne)
-
¼
teaspoon
cumin
-
⅛
teaspoon
cinnamon
-
¼
cup
chopped cilantro (or Italian parsley)
-
to taste
orange zest
Instructions
- Preheat the oven to 425°F.
- Scrub or peel the carrots and cut them into 3-4 inch pieces, ensuring they are of equal thickness.
- In a bowl, mix olive oil, brown sugar, salt, and pepper, then toss with the carrots and spread them out on a parchment-lined sheet pan.
- Roast the carrots for 20 to 25 minutes, stirring halfway through until they are tender and caramelized.
- Whisk together orange juice, Aleppo chili pepper, cumin, and cinnamon.
- Toss the roasted carrots with the dressing and garnish with fresh cilantro or parsley and orange zest.
Nutrition Facts (estimated)
Servings
4
Calories
143
Total fat
7.4g
Total carbohydrates
19.6g
Total protein
1.7g
Sodium
409.3mg
Cholesterol
0mg
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