Moroccan Spiced Roasted Carrots

A great way to spice up the classic carrot with cumin, cinnamon, and

CUISINE:              Moroccan

Course:                  Side dish

Guests:                   4

Ingredients

·     12 ounces trimmed small carrots with tops 

·     2 teaspoons olive oil 

·     1/2 teaspoon ground cumin 

·     1/2 teaspoon paprika 

·     1/4 teaspoon ground cinnamon 

·     1/4 teaspoon kosher salt 

Decoration

·     3 tablespoons light sour cream 

·       1 tablespoon fresh lime juice 

·       1/4 cup chopped toasted unsalted pistachios 

·       1 tablespoon chopped fresh cilantro (If you like cilantro.)

Instructions

1.    Preheat: Oven to 425°F.

2.    Spices: In a small bowl, mix the spices together (cumin, paprika, cinnamon salt.)

3.    Carrots: In a large bowl, drizzle the olive oil over the carrots, and toss to ensure the carrots are evenly coated with the oil.

4.    Spice Mixture: Sprinkle over the carrots, and toss again to ensure the carrots are adequately covered in the spice mixture.

5.    Baking: Place carrots on a baking sheet and bake until tender, about 15 minutes.

6.    Sour Cream: In small bowl, combine light sour cream and fresh lime juice.

7.    Serve: Place carrots on your favorite platter and drizzle sour cream mixture over the carrots and sprinkle 1/4 cup chopped toasted unsalted pistachios and chopped fresh cilantro over carrots.

8.    Enjoy