Casablanca Carrots Recipes

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

CASABLANCA CARROTS

Steps:

• In a large nonstick frying pan, heat oil over medium heat. Add carrots, cover and cook, stirring once or twice until tender, 10-15 minutes. Reduce heat if carrots begin to brown.
• Reduce heat to low. Add garlic, cumin, paprika, cinnamon, salt, and lemon juice. Cook uncovered, stirring occasionally to blend, 4-5 minutes.
• Transfer carrots to a serving bowl and sprinkle with olives and parsley.

MOROCCAN HALIBUT AND CARROTS

Steps:

• Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve. 30-minute dinner