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Moroccan Spiced Carrots
Moroccan Spiced Carrots. A sweet, earthy, spicy side dish. Or add them to a salad and make them the vegetarian hero. Delicious, healthy and totally yum!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
4
Calories:
97
kcal
Author:
Claire | Sprinkle and Sprouts
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Ingredients
8
chunky carrots
2
teaspoon
moroccan spice blend
(get my recipe)
1
tablespoon
olive oil
1
tablespoon
pine nuts
1
tablespoon
chopped fresh mint
Instructions
Pre-heat the oven to 220°C/200°C fan forced/Gas Mark 7.
Peel and then top and tail the carrots.
Cut each carrot in half lengthways and then in half (lengthways) again.
Bring a pan of water up to the boil, add ½ teaspoon of salt and cook the carrots for 8 minutes until just cooked through.
Drain the carrots and return to the pan.
Pour over the olive oil and add the spice blend.
Gently toss the pan to coat the carrots.
Line a baking tray with cooking paper. (I always use 'Glad Bake & Cooking Paper)
Lay the carrots out on the baking sheet and roast for 15 minutes until crisp.
Arrange the carrots onto a serving dish and garnish with the pine nuts and chopped mint.
Nutrition
Calories:
97
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
5
g
|
Sodium:
84
mg
|
Potassium:
405
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
20380
IU
|
Vitamin C:
7.2
mg
|
Calcium:
40
mg
|
Iron:
0.5
mg
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