Roasted Carrots Memories Of Morocco Ww Core Recipes

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MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!

Provided by Minimalist Baker

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1 lb carrots, greens removed, cut on a diagonal into 1-1 ½ inch pieces ((1 medium bundle yields ~1 lb))
2-3 Tbsp avocado oil
1/4 tsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/4 tsp ground turmeric
1/8 tsp ground cayenne ((optional))
Zesty Dill Yogurt Sauce
Za'atar

Steps:

  • Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
  • Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
  • Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
  • Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g

OVEN-ROASTED CARROTS



Oven-Roasted Carrots image

My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.

Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

ROASTED CARROTS RECIPE BY TASTY



Roasted Carrots Recipe by Tasty image

Here's what you need: carrot, olive oil, salt, black pepper, maple syrup, fresh parsley

Provided by Chris Salicrup

Categories     Sides

Yield 4 servings

Number Of Ingredients 6

1 lb carrot
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons maple syrup
fresh parsley, chopped, to serve

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
  • Roast for 20 minutes.
  • Top with parsley.
  • Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 0 grams, Sugar 8 grams

ROASTED CARROTS -MEMORIES OF MOROCCO (WW CORE)



Roasted Carrots -Memories of Morocco (Ww Core) image

Roasted carrots are a favorite snack or side dish that I enjoy several times a week. This particular rendition came about after thinking about the wonderful Moroccan carrot salads posted on the site. Not only are these delicious, they are

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb carrot (see step 2 for preparation)
1 medium white onion, sliced into rings 1/4 inch thick
6 -8 garlic cloves, halved
4 -6 teaspoons olive oil (I use the lesser amount to remain WW Core)
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 lemon
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1/4 cup moroccan black olives or 1/4 cup kalamata olive, pitted and halved

Steps:

  • Preheat oven to 450 degrees. Preapare a baking sheet with a light coating of cooking spray.
  • Clean and scrub the carrots well. Cut into sticks 2-3 inches long and quartered. If the top sections are especially thick, cut into sixths rather than quarters. Place in large bowl.
  • Add the onion rings and halved garlic cloves to the bowl of carrots. Drizzle oil on top and sprinkle the cinnamon and cumin. Toss the vegetables to coat.
  • Place the vegetables in a single layer on the prepared baking sheet and cook for 10 minutes. Check the vegetables, turning lightly and return to the oven to cook an additional 5 to 10 minutes. (Actual cooking time will vary by the size of your sticks.) You want the carrots to be tender but still crisp and the onions and garlic to be nice and soft.
  • Place the roasted vegetables into a serving bowl and toss with the parsley, cilantro, olives and juice from the 1/2 lemon.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 122.1, Fat 6, SaturatedFat 0.8, Sodium 156.3, Carbohydrate 17.9, Fiber 4.9, Sugar 6.4, Protein 2.1

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