Sweet and Spicy Roasted Moroccan 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 Roasted Moroccan Carrots- a delicious vegan side dish to pair with chicken or fish, or to use to create a simple vegetarian dinner by serving over Seasoned Lentils with a drizzle of plain yogurt – either way you will love the flavor, I promise!
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?
The carrots are caramelized in a very hot oven then tossed in an orange-cumin-cinnamon dressing. Tangy, sweet and spicy they make me sooooo happy.
Very very happy.
Tis’ the little things, isn’t it?
Peel and cut the carrots. I love using beautiful multi-colored carrots for the is recipe, but feel free to use what you have or can find. Baby carrots are here nice too.
Cut and toss with the marinade.
Roast until tender, then toss with the citrus dressing.
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
PrintRoasted Moroccan Carrots
A simple recipe for Roasted Moroccan Carrots- served as a side dish or over lentils for a Moroccan inspired vegetarian Bowl. From America’s Test Kitchen- Complete Mediterranean Cookbook.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 3- 4 1x
- Category: Side dish
- Method: roasted
- Cuisine: Moroccan
Scale
Ingredients
- 1 ½ lbs whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- —
- 2 tablespoons fresh orange juice
- ½ teaspoons Aleppo chili pepper ( or chili flakes)
- ¼ teaspoon cumin
- ⅛ teaspoon cinnamon
- ¼ cup chopped cilantro ( or Italian parsley)
- orange zest
Instructions
- Preheat oven to 450F
- 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 foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes. Uncover and continue roasting 16-22 minutes, stirring once halfway through. Roast until tender.
- 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 turing 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.
Keywords: moroccan carrots, roasted carrots, moroccan roasted carrots, how to roast carrots, vegan side dish,
126
Natalia says
March 20, 2017 at 7:31 amSuch a lovely recipe, Sylvia, thanks for sharing it with us! Love the sweet flavor here so much!
Terry says
March 25, 2017 at 9:55 amThe orange juice, chili pepper, cumin, and cinnamon dressing really makes this a nice treat. It is both sweet and spicy.
Chris says
May 25, 2017 at 2:36 amJust had this for dinner, meant to take a photo, I added some spinach, was really delicious.
Mary P Hall says
June 3, 2017 at 2:58 pmI cannot tell you how many times I’ve made this. It is delicious! The carrots are the perfect balance with the lentils (and I thought I didn’t even LIKE lentils!). I find myself craving this dish. It’s one of my favorites.
Sylvia Fountaine says
June 3, 2017 at 3:13 pmYay! another lentil convert!
Denise says
December 7, 2017 at 3:27 amHi, this recipe looks amazing. Can you serve it at room temperature?
Sylvia Fountaine says
December 9, 2017 at 12:04 amYes!
Courtney says
February 17, 2018 at 8:41 amLooks delicious! Is there a healthier alternative for the brown sugar? I’m trying to avoid added sugar.
Sylvia Fountaine says
February 18, 2018 at 8:31 amCourney any sugar substitute would work- honey, agave, palm sugar.
Jane says
March 15, 2018 at 6:03 pmThese were wonderful, even the kids that doesn’t like cooked carrots liked it.
★★★★★
Julia says
August 12, 2018 at 11:22 amYummy! Thanks! I put 4 times as much cilantro just for fun.
★★★★★
Lisa AC says
February 24, 2019 at 6:31 amSuperb- easy and so flavorful. Our friends loved it.
★★★★★
Sylvia Fountaine says
February 24, 2019 at 2:52 pmSo glad you enjoyed!
Colleen Wright says
March 15, 2019 at 7:03 amFantastic flavour…my family’s favourite way to do cooked carrots. Followed recipe exactly and it was easy and quick.
★★★★★
Anonymous says
March 16, 2019 at 12:32 pmDelicious, colorful and a flavorful addition to our quinoa salads! Thanks Sylvia!
★★★★★
Suzanne says
March 27, 2019 at 11:48 amThis looks so good! What a unique and tasty side to bring with to a potluck!
Vanessa says
March 27, 2019 at 11:50 amThanks for sharing! Do they keep long?
Sylvia Fountaine says
March 28, 2019 at 5:42 amUp to 3 days in the fridge!