Moroccan Spiced Carrots

It is hard to believe that humble carrots can be transformed into such a rich-tasting yet low-calorie dish. The secret is the Moroccan spice blend, which includes a subtle hint of cinnamon.

IngredientsNumber of servings: 3/4 cup

• 1 1/2 pounds (700 grams) carrots (8–10 medium), peeled and cut into 2 1/2 x 1/2-inch (6 x 1-centimeter) sticks (4 cups)
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin

• 1/8 teaspoon cinnamon
• Pinch of cayenne pepper
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley or cilantro
• 1/4 teaspoon salt, or to taste

How to make it  18 minutes



• 1

  Steam the carrots until crisp-tender, 4 to 6 minutes.
• 2

  Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic, paprika, cumin, cinnamon, and cayenne. Cook, stirring, until fragrant, 1 to 2 minutes. Add the carrots, lemon juice, parsley (or cilantro), and salt. Stir to coat the carrots with the spice mixture.