Moroccan Spiced Carrots

Quick look

  • prep 10 min    cook 8 min
  • serves 4

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.

Nutritional Information(per serving)

  • Calories: 107
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 265mg
  • Carbs: 18g
  • Protein: 2g
  • Fiber: 5g

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