moroccan carrots

These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.

carrots

garlic

coarse kosher salt

red wine vinegar

olive oil

cumin

parsley

Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.

Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.

Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

What a great side dish - loving the cumin in there it is one of my favourite spices!

The cumin and vinegar combination sounds delicious! Pinning to make. I love simple side dishes like this that have authentic ethnic flavors and make a meal special.

Perfect timing!  i was just bequeathed two bags of carrots from a friend leaving for Europe....super easy and yummy!

I love this!  I've never had cooked carrots this way, perfect for the summer!

These look so flavorful and different than anything I normally make, super excited to try these out with all the carrots I've been getting from farmers market!

I made this recipe last night for dinner and even my picky pescetarian daughter (who said she did not like carrots) was blown away. I made one minor modification and used 1 TBSP of crushed cumin seed for one of the two TBSP of ground cumin. So delicious. Next time, I may double recipe to have leftovers for easy lunch or side dish.

I do not really like cooked carrots but eating carrots this way and chilled is delicious! Great recipe. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561637483/djy3h7jl6mphlyc2vl24.mp4

A simple recipe for Moroccan Roasted Carrots- served as a side dish or over lentils for a Moroccan-inspired vegetarian Bowl. From America's Test Kitchen- Complete Mediterranean Cookbook.

Moroccan Roasted Carrots

½ lbs whole carrots, peeled

brown sugar, honey, or maple syrup

salt

pepper

orange juice

½ teaspoon Aleppo chili pepper

cinnamon

cilantro

orange zest

Scrub or 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 parchment-lined sheet pan. Roast for 20 to 25 minutes, stirring the carrots halfway through. Carrots should be tender and slightly caramelized.

Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.

Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.

These are awesome and super easy to make. I made them ahead of our meal and confess that perhaps only 2/3 were left at the time of serving because I couldn’t quit sneaking tastes. Hard to resist!

I think this recipe is just as easily made on top of the stove in a large skillet. Esp on hot days when I don t want my oven on. The flavors are wonderful and always a hit!

Excellent way to eat carrots. I never thought of using colorful ones. It makes the meal even more special.  
Thanks!!

This is SO simple and SO delicious! Beautiful, too!
I love your words to preface this recipe... root veggies on your kitchen counter, sun hitting them just so... It's fun to celebrate even the tiniest moments of beauty. Thank you!

This Moroccan Carrot Salad is one of my favorite, flavor-packed side dishes for summertime potlucks, barbecues and parties. Loaded with garlic, parsley and cumin, you can make them ahead and serve them room temperature or chilled.

Moroccan Carrot Salad

Love this recipe and the dressing!  I also used the dressing with a baked potato sooooo good.  I use a lot of cumin being a Texan, and will now be using even more.  Thanks for this great looking and tasting dish.

Lovely recipe 
Quick, easy and so colourful!
Tasty too!

I didn't love this when I had some right after making it. However, it was great the next day and eaten cold! I made it more of a meal by adding pearl couscous and some chopped pistachios on top. I know someone commented before that it sounded like an insane amount of cumin, but I probably could have even put more!

I love Morrocan food and my cooking background is a lot of the mediterranean area and middle eastern. I DID use fresh lemon juice instead of the vinegar. I also added a touch of cinnamon and ginger powder along with the yummy cumin. The flavor was spot on. This was delicious and I could not stop "tasting" it before serving it to my company! Wonderful and easy recipe! Thanks!

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moroccan carrots

Moroccan Roasted Carrots

Moroccan Carrot Salad

Top 3 moroccan carrots recipes from across the web

The most viewed moroccan carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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moroccan carrots

Moroccan Roasted Carrots

Moroccan Carrot Salad

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