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.
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
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)
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.