Easy Moroccan Carrots Recipes

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MOROCCAN CARROTS



Moroccan Carrots image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 3 large carrots and put in a bowl; set aside. Toast 1/2 teaspoon each ground cumin and sweet paprika and a pinch each of cinnamon and cayenne in a dry skillet over medium-low heat, stirring, until fragrant, 1 minute. Swirl in 2 tablespoons olive oil, then swirl in 1 tablespoon lemon juice. When it bubbles, add 1 grated small garlic clove and cook, swirling the pan, 15 to 20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup chopped parsley, season with salt and pepper and toss. Serve with harissa, if desired.

MOROCCAN CARROTS



Moroccan Carrots image

Want a nice side dish and don't want to heat up the kitchen? Great dinner idea for those hot summer nights.

Provided by bfr610

Categories     Side Dish     Vegetables     Carrots

Time 2h15m

Yield 4

Number Of Ingredients 9

4 large carrots, peeled and grated
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup raisins
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon chili powder
salt and ground pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Combine carrots, garbanzo beans, and raisins together in a bowl.
  • Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 47.9 g, Cholesterol 8.3 mg, Fat 10.4 g, Fiber 7.8 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 538.2 mg, Sugar 14.6 g

MOROCCAN CARROTS



Moroccan Carrots image

Make and share this Moroccan Carrots recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb of whole baby carrots, trimmed and peeled
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons sweet paprika
2 tablespoons ground cumin
3 cloves garlic, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
  • Cook carrots in boiling water to just tender.
  • Drain.
  • Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
  • Serve at room temp.

EASY MOROCCAN CARROTS



easy moroccan carrots image

Make and share this easy moroccan carrots recipe from Food.com.

Provided by Bonnie bonbon

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 cup carrots, peeled and chopped or 1 cup baby carrots
2 tablespoons olive oil or 2 tablespoons clarified butter
1 teaspoon balsamic vinegar
1 pinch salt
1 pinch black pepper
1 teaspoon honey
1/4 lemon, juice of
1 pinch cinnamon

Steps:

  • steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
  • in a mixing bowl or serving bowl, combine other ingredients.
  • add steamed carrots to other ingredients and mix.
  • Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.

MOROCCAN CARROTS



Moroccan Carrots image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 large carrots, peeled
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of ground cayenne
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, grated or very finely minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Harissa

Steps:

  • 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
  • 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
  • 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

MOROCCAN SPICY CARROTS



Moroccan Spicy Carrots image

Categories     Salad     Side     No-Cook     Vegetarian     Raisin     Carrot     Summer     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a first course

Number Of Ingredients 9

2 tablespoons golden raisins
1/8 teaspoon crumbled saffron threads
1 tablespoon plus 1 teaspoon hot water
4 large carrots
2 teaspoons ground coriander seeds
1/2 teaspoon ground cumin
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh cilantro leaves
freshly ground black pepper

Steps:

  • In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
  • While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
  • In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

MOROCCAN SPICED CARROTS



Moroccan spiced carrots image

Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 5

500g carrot , halved and cut into thin rounds
2 tbsp extra-virgin olive oil
harissa paste
1 tbsp lemon juice
handful chopped coriander , plus extra

Steps:

  • Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
  • Sprinkle with extra chopped coriander to serve.

Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

MOROCCAN-STYLE CARROTS



Moroccan-Style Carrots image

Categories     Herb     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Low Cal     High Fiber     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound carrots, cut diagonally into 1/4-inch-thick slices
1 small garlic clove, minced
1 1/2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon sugar
a pinch of cayenne
2 teaspoons fresh lemon juice, or to taste

Steps:

  • In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

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