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!
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- 8 chunky carrots
- 2 tsp moroccan spice blend (get my recipe)
- 1 tbsp olive oil
- 1 tbsp pine nuts
- 1 tbsp chopped fresh mint
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 1/2 tsp 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.
Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 84mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20380IU | Vitamin C: 7.2mg | Calcium: 40mg | Iron: 0.5mg