Moroccan Spiced Carrots

A hint of Moroccan flair makes this carrot dish magical.

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 Magic cinnamon. And of course, we’ve used olive oil instead of butter.

Preparation time: 10 minutes
Cooking time: 8 minutes
Serves 4

You Will Need
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

What to Do
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.

Per serving (One serving is 3/4 cup)
107 calories
2 g protein
18 g carbohydrates
5 g fiber
4 g total fat, 1 g saturated fat
0 mg cholesterol
265 mg sodium

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