Moroccan-Spiced Baby Carrots - Culinary Medicine Home
Moroccan-spiced baby carrots cooked in olive oil with lemon and spices for a flavorful side dish. Perfect in under 30 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 1 Tbsp. Olive oil
- 16 ounces Carrots, baby, raw
- 1 fruit (2-3/8 inch dia) Lemons, raw
- 2 tsp. Ground cumin
- 1 tsp. Ground cinnamon
- 1/2 tsp. Salt
- 1/2 tsp., ground Black pepper
- 2 Tbsp. Coriander (cilantro) leaves, raw (chopped)
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