Moroccan Spiced Carrots

This month, we explore the use of different spices in our recipes. With over 100 varieties of spices produced throughout the world, one might say they define a particular cuisine. This flavorful carrot recipe features paprika, cumin, and cinnamon, which are all frequently used in Moroccan cooking.

Serves 4

Heat oven to 400°F. Trim the tops of 1 bunch of carrots and slice the carrots diagonally, about 1/2-inch thick. In a large bowl, toss carrot slices with 2 Tb olive oil, 1/2 tsp paprika, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/8 tsp salt and 1/2 tsp freshly ground black pepper. Toss to coat. Spread out carrots on a sheet pan lined with foil or parchment paper. Roast for 30 minutes or until tender.

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