clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moroccan Roasted Carrots with Citrus - an easy delicious vegan side dish!

Moroccan Roasted Carrots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews


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.


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


  1. Preheat oven to 425 F
  2. 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).
  3. 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.
  4. Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.
  5. Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.


  1.  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).
  2. 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.
  3. Serve carrots over a bed of lentils, drizzle with plain yogurt and fresh herbs.


  • 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