Moroccan Roasted Carrots - Plant-Based Cooking

Ingredients

• ¼ cup shelled unsalted pistachios (chopped)
• 1 1/2 pound carrots (peeled, halved lengthwise, and cut into 3-inch pieces (halve pieces again if thick))
• 1/2 tsp ground cumin
• 1/4 tsp coriander
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp Ceylon cinnamon*
• 1/8 tsp ground cayenne pepper
• 1/2 cup raisins (optional)
• 3 tbsp lemon juice (from 1 lemon)
• 1 tbsp maple syrup ((optional or use date syrup to keep it plantricious))
• 2 garlic cloves (mashed to a paste)
• 1/4 cup fresh cilantro (plus 2 Tbl chopped)
• salt and black pepper ( to taste (optional))