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 1x
- 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
Scale
- 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
I love them!
I misread the instructions and combined the carrots with all the ingredients at once. The carrots turned out fine and everybody loved them. I actually made them that way twice before I realized I was doing it incorrectly. Long story short, that’s how I make them every time now. This recipe is a family favorite.
Ok! good to know, maybe I’ll have to try it that way!
What is the white sauce in the picture?
Yogurt 😉
Tried these last night with some cous cous and Moroccan meats from a Disney cookbook and the carrots were the HIT of the meal!! Wonderful flavor and super easy. This will be my go-to recipe for carrots from now on. Thank you for sharing!
My reviews are becoming a bit repetitive 😀 very good
Next time will make a double batch.
Thank you Sylvia!
Easy and delicious! Not for your white bread eaters.
Made this today. This is a great recipe. Easy, quick and delicious. Thanks for sharing.
This was amazing!! My husband gave it a 10🙌 He didn’t even like lentils til now. I paired this dish with fried plantain. Super good!!
Thanks for this Morocan side dish recipe. The roasted carrots look fantastic.
made it today, remember this from Peace Corp Morocco. Excellent
EXCELLENT. The flavor had so much depth. My husband loved it and we will definitely be making this dish again. Forwarded it to my mom and sister-in-law!!
Glad you enjoyed!
Just made this and it is wonderful. Love the warm spices. I will be serving on Thanksgiving for sure. Thank you!
Glad you enjoyed!
Thanks for sharing! Do they keep long?
Up to 3 days in the fridge!
This looks so good! What a unique and tasty side to bring with to a potluck!
Delicious, colorful and a flavorful addition to our quinoa salads! Thanks Sylvia!
Fantastic flavour…my family’s favourite way to do cooked carrots. Followed recipe exactly and it was easy and quick.
Superb- easy and so flavorful. Our friends loved it.
So glad you enjoyed!
Yummy! Thanks! I put 4 times as much cilantro just for fun.
These were wonderful, even the kids that doesn’t like cooked carrots liked it.
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.
Hi, this recipe looks amazing. Can you serve it at room temperature?
Yes!
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!
Just had this for dinner, meant to take a photo, I added some spinach, was really delicious.
The orange juice, chili pepper, cumin, and cinnamon dressing really makes this a nice treat. It is both sweet and spicy.
Such a lovely recipe, Sylvia, thanks for sharing it with us! Love the sweet flavor here so much!