Roasted Moroccan Carrots

A simple tasty recipe for Roasted Moroccan Carrots- with cumin cinnamon and orange. Serve as a side or over seasoned lentils for a hearty vegetarian meal. |

5 from 2 reviews

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.



  1. Preheat oven to 450F
  2. 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 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.
  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.
  6. 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.