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!
Ingredients
- 8 chunky carrots
- 2 teaspoon moroccan spice blend
- 1 tablespoon olive oil
- 1 tablespoon pine nuts
- 1 tablespoon chopped fresh mint
Instructions
- Pre-heat the oven to 220°C/430°F/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 6 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 parchment 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.
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Nutrition
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
Nutrition is per serving
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