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
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Roasted Moroccan 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 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.
Ingredients
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,
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!