Marrakesh Carrots

Marrakesh Carrots
Teresa Blackburn
  • Yield: 4 servings


12 carrots, peeled, cut into diagonal pieces
1/2cup fruity olive oil
Juice and zest of 1 lemon
2 cloves fresh garlic, minced
2tablespoons freshly chopped parsley leaves
1teaspoon ground cumin
1teaspoon paprika
1/2teaspoon coriander
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1pinch cayenne


  1. Simmer carrots in a medium saucepan until tender-crisp, 8 to 10 minutes. Drain and place into mixing bowl. In a separate bowl, whisk together remaining ingredients. Pour over carrots and toss well. Serve at room temperature.

Nutritional Info *per serving

  • Calories 324
  • Fat 28g
  • Saturated Fat 4g
  • Cholesterol 0mg
  • Sodium 420mg
  • Carbohydrate 20g
  • Fiber 6g
  • Sugars 9g
  • Protein 2g