MOROCCAN-SPICED ROASTED CARROTS
Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g
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 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-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 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
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 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
TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)
Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.
Provided by AniSarit
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
- Drain and place carrots in an ice-water bath until cool.
- Slice diagonally into 1/4-inch-thick rounds.
- In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
- Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
- For best results, refrigerate overnight and serve at room temperature.
Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2
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