Moroccan-Spiced Baby Carrots - cooking recipe

Ingredients

2 tablespoons olive oil, extra-virgin
12 ounces baby carrots, peeled
1 lemon, cut into 8 wedges
1 teaspoon cumin, ground
1/2 teaspoon cinnamon, ground
1/4 teaspoon kosher salt
1/4 teaspoon red pepper, ground
1 tablespoon cilantro, fresh, chopped

Preparation

Preheat to 450\u00b0F.
Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
Arrange carrot mixture in a single layer on a jelly-roll pan.
Bake at 450\u00b0 F for 13 minutes, turning once.
Sprinkle with cilantro.