MOROCCAN-SPICED ROASTED CARROTS
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
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 CARROTS
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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-SPICED CARROTS RECIPE
Scrubbed, not peeled, these twice-cooked heirloom carrots are fried with sunflower seeds, tossed in a fragrant berbere spice blend and garnished with lots of dill.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable
Time 30m
Number Of Ingredients 18
Steps:
- Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.
- Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.
- In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spice and dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.
MOROCCAN SPICY CARROTS
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
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 CARROTS
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
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.
MOROCCAN-STYLE CARROTS
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
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.
SPICY MOROCCAN CARROT SOUP
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back with Food. This is a nice thick, creamy, spiced carrot soup. The cilantro garnish provides a fresh, clean finish.
Provided by Baby Kato
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
- Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
- Reduce to simmer, cover and cook for 20 - 30 minutes.
- Transfer to a food processor and puree until smooth.
- Garnish with cilantro and serve.
MOROCCAN SPICED CARROTS
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
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 CARROTS
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
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
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