Hasselback Moroccan Roasted Carrots

Hasselback Moroccan Roasted Carrots

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From: EatingWell.com, May 2017

Take roasted carrots to the next level with this hasselback version of a vegetable-side favorite. Adding thin hasselback cuts to whole carrots not only allows more flavor to seep into the veggies, it also speeds up the cooking time.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 medium carrots, trimmed
  • 2 cloves garlic, very thinly sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped Kalamata olives


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray or line with foil.
  2. Make crosswise cuts every ¼ inch along each carrot, slicing almost to the bottom but not all the way through. Fill as many cuts as possible with a garlic slice. Carefully transfer the carrots to the prepared baking dish and drizzle with 1 tablespoon oil.
  3. Bake the carrots until just tender, 25 to 35 minutes.
  4. Meanwhile, combine lemon juice, paprika, cumin, coriander, salt, pepper and the remaining 1 tablespoon oil in a small bowl.
  5. Transfer the carrots to a serving platter. Drizzle the dressing over the carrots. Top with parsley and olives. Serve warm or at room temperature.
  • Serves: 4

Nutrition information

  • Serving size: 1 carrot
  • Per serving: 108 calories; 8 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 1 g protein; 16 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 10,637 IU vitamin A; 10 mg vitamin C; 35 mg calcium; 1 mg iron; 173 mg sodium; 234 mg potassium
  • Nutrition Bonus: Vitamin A (213% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1½ vegetable

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