This simple tasty recipe for Roasted Moroccan Carrots is out of a new cookbook from America’s Test Kitchen: The Complete Mediterranean Cookbook. Serve this as a delicious side dish to chicken or fish, or create a simple vegetarian dinner, serving it over Seasoned Lentils with a drizzle of plain yogurt – either way you will love the flavor, I promise. 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 friends. Very very happy. Tis’ the little things, isn’t it?
The recipes in this cookbook are fresh and modern, and utilize fun flavorful ingredients, paired in interesting ways – think nutty tahini with earthy mushrooms,preserved lemons with savory lamb sausage, and tangy pomegranate molasses with fresh halloumi cheese.
One of my favorite things about this book is the number of plant-based recipes that are included. The larger chapters are devoted to vegetables, legumes, and grains. Fish and Seafood are in a moderate chapter while poultry and meat are combined into a single, smaller sized chapter. Kind of how we like to eat around here. There are also little red tags above each recipe that indicate if its “fast” to make, which is nice.
To serve over lentils, scroll down to the notes in the recipe for a simple lentil recipe.
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
- Category: Side
- Cuisine: Moroccan
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)
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.
- Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.
- Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley.
- 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.
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Such a lovely recipe, Sylvia, thanks for sharing it with us! Love the sweet flavor here so much!
The orange juice, chili pepper, cumin, and cinnamon dressing really makes this a nice treat. It is both sweet and spicy.
Just had this for dinner, meant to take a photo, I added some spinach, was really delicious.
I 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.
Yay! another lentil convert!
Hi, this recipe looks amazing. Can you serve it at room temperature?
Yes!
Looks delicious! Is there a healthier alternative for the brown sugar? I’m trying to avoid added sugar.
Courney any sugar substitute would work- honey, agave, palm sugar.
These were wonderful, even the kids that doesn’t like cooked carrots liked it.
★★★★★