Sweet and Spicy Moroccan Roasted Carrots with cumin, cinnamon and orange. A Delicious vegan side dish or serve over seasoned lentils for a hearty vegetarian meal.
There are two ways of spreading light: to be the candle or the mirror that reflects it. ~Edith Wharton
Here is a simple, tasty recipe for Moroccan Roasted Carrots- a delicious vegan side dish that is full of great flavor! The carrots are caramelized in a very hot oven then tossed in an orange-cumin–cinnamon dressing. Tangy, sweet and spicy and deliciously caramelized they are the perfect pairing with whatever you are serving up!
Colorful roots do wonders for the soul in winter. Somehow they uplift. Joy comes in the smallest of moments lately. The way the sun hits these little guys on my counter, just so. How can such a simple thing be so beautiful? I also really love this Roasted Root Vegetable Recipe…
How to make Moroccan Roasted Carrots
Step one: Peel or scrub the carrots.
I love using beautiful multi-colored carrots for this recipe, but feel free to use what you have or can find. Baby carrots are here nice too.
Step two: Cut and toss with the marinade. Cut larger ones in half or quarters so all are roughly equal thickness.
Step three:
Roast until tender, then toss with the citrus dressing.
Step four: Garnish with herbs and zest. A simple tasty vegan side dish!
Or turn this into a vegetarian meal with seasoned lentils (see notes).
Hope you enjoy these Roasted Moroccan Carrots as much as we have!
Happy weekend!
xoxoxo
More carrot recipes you may enjoy!
- Roasted Root Vegetables
- Simple Roasted Vegetables
- Roasted Carrots with Tahini Sauce
- Moroccan Carrot Soup
- Moroccan Carrot Salad with Pistachio and Mint
- Easy Vegan Bombay Carrot Salad Recipe
- North African Carrot Soup with Chermoula
- Orecchiette with Creamy Carrot Miso Sauce
Moroccan Roasted Carrots
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4
- Category: Side dish
- Method: roasted
- Cuisine: Moroccan
- Diet: Vegan
Description
A simple recipe for Moroccan Roasted Carrots- served as a side dish or over lentils for a Moroccan-inspired vegetarian Bowl. From America’s Test Kitchen- Complete Mediterranean Cookbook.
Ingredients
Units
- 1 1/2 lbs whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar, honey, or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- —
- 2 tablespoons fresh orange juice
- 1/2 teaspoon Aleppo chili pepper ( or sub chili flakes or 1/4 teaspoon cayenne)
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/4 cup chopped cilantro ( or Italian parsley)
- orange zest
Instructions
- Preheat oven to 425 F
- Scrub or peel the carrots then cut into 3-4 inch pieces. Cut in half length-wise, and quarter the thicker pieces so all are relatively the same thickness ( no bigger than ½ inch thick).
- In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a parchment-lined sheet pan. Roast for 20 to 25 minutes, stirring the carrots halfway through. Carrots should be tender and slightly caramelized.
- Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.
- Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.
Notes
- To serve over Simple Seasoned Lentils – Cook 1 cup lentils with 3 cups water, 1 teaspoon granulated garlic, 1 teaspoon salt, 1 teaspoon coriander (or cumin).
- Bring to a boil. Cover, simmer on low until tender, 25-35 minutes ( depending on lentil size). When tender, uncover if need be, reduce liquid by turning heat up, then drizzle with a tablespoon of olive oil and a squeeze of lemon.
- Serve carrots over a bed of lentils, drizzle with plain yogurt and fresh herbs.
Nutrition
- Serving Size:
- Calories: 143
- Sugar: 10.9 g
- Sodium: 409.3 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 19.6 g
- Fiber: 4.9 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Very good and not too time consuming. Used it as a side for a Midde Eastern tyhenme dinner.
Nice to hear!
Delicious, very flavorful and colorful addition to so many meals. In addition to topping lentils or rice for vegetarian main course, makes a lovely savory breakfast or lunch with Greek yogurt and pepitas. Beautiful alongside fish, poultry & red meats. A simple ingredient, elevated. Thanks, Sylvia!
Thanks Robin!
Can these be made ahead and served at room temp?
Yes, I think they would be fine!
Haven’t eaten them yet but used multi-colored carrots and I guess the oil mixed with the purple carrots and sort of turned everything purple. Anyone else?
Interesting Linda! I’ve never had that happen, anyone else?
This is SO simple and SO delicious! Beautiful, too!
I love your words to preface this recipe… root veggies on your kitchen counter, sun hitting them just so… It’s fun to celebrate even the tiniest moments of beauty. Thank you!
Yes! Thanks Janet and happy you liked this one!
I just made these with the Moroccan roasted beets and salad with a dill dressing…it was beyond good. These carrots are the best I’ve ever had!
Oh awesome Inanna! Great to hear!
Excellent way to eat carrots. I never thought of using colorful ones. It makes the meal even more special.
Thanks!!
Glad you enjoyed!
This recipe is so yummy I can’t tell you how many times I’ve made it! Perfect balance. My friend just returned from Morocco with spices and I’m loving Moroccan cuisine. Thanks so much for this fabulous recipe!
Thanks so much Tina- I’m happy you’ve been enjoying this and appreciate the comment and rating!
Can you share why you peel the carrots? For laziness and nutrition reasons I try to avoid peeling. Otherwise very much looking forward to trying these- I LOVE your recipes!!!
No need to peel- just scrub and cut!
What can be substituted for Aleppo or chili flakes. I have read different substitutes or combinations like cayenne with paprika( Spanish, sweet, regular). Want to achieve same flavor and some spice.
Hi Pat. You can cayenne- use 1/2 the amount. 🙂
Very tasty! True to directions.
Thanks Sharon! Glad you enjoyed it!
I think this recipe is just as easily made on top of the stove in a large skillet. Esp on hot days when I don t want my oven on. The flavors are wonderful and always a hit!
thanks Patti- thanks for sharing the stovetop option!
These are awesome and super easy to make. I made them ahead of our meal and confess that perhaps only 2/3 were left at the time of serving because I couldn’t quit sneaking tastes. Hard to resist!
Haha Mary! Sounds like you liked them!