Moroccan Roasted Carrots - Plant-Based Cooking

Name: Moroccan Roasted Carrots - Plant-Based Cooking
Total time: 35 min
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))

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Roasting the carrots brings out their delicious sweetness and combined with the Moroccan spices makes an impressive dish.

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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))