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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 tsp. smoked paprika
- 1 tsp. coriander seeds
- 1/2 tsp. fenugreek
- 1/2 tsp. garlic powder
- 1/4 tsp. allspice berries
- 1/4 tsp. chile flakes
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nigella seeds
- 1/4 tsp. ground nutmeg
- 2 black cardamom pods
- 1 whole clove
- 72 lb. baby carrots (heirloom, scrubbed and trimmed)
- 4 Tbsp. olive oil (divided)
- kosher salt (to taste)
- 1/2 cup sunflower seeds
- 3 Tbsp. dill (finely chopped)
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Reviews(1)
Kristen Y. 6 years ago
It was fine for a Moroccan themed dinner party. I found the leftovers to be delicious straight out of the fridge. The recipe says to bake for 12ish minutes, then you sauté the carrots in spices. This ended up with almost raw carrots. Actually roast them until they are 90% done, then sauté.