Easter Bunny Roasted Carrots

By author photo Jenny Craig Team

vegetarian

INGREDIENTS

  • 1 bunch Dutch (baby) carrots
  • Spray oil
  • 1 tsp cumin seeds
  • ½ tsp Moroccan seasoning
  • Black pepper to taste

METHOD

  1. Preheat the oven to 200°C and line a baking tray with greaseproof paper.
  2. Trim the tops off the Dutch (baby) carrots and place on the lined tray.
  3. Lightly spray the carrots with spray oil and season with cumin seeds, Moroccan seasoning and black pepper.
  4. Roast in the oven for 20-30 minutes until the carrots are softened and golden brown.
  5. Garnish with a sprinkle of chopped carrot tops.

Grocery Count (per serve): Free Food Recipe

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