Moroccan Spiced Carrots
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Moroccan Spiced Carrots
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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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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
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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 Information
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Calories
97kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Sodium
84mg
(4%)
Potassium
405mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
20380IU
(408%)
Vitamin C
7.2mg
(8%)
Calcium
40mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 84mg | 4% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 20380IU | 408% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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