Moroccan Roasted Carrots
Roasting the carrots brings out their delicious sweetness and combined with the Moroccan spices makes an impressive dish.
Servings Prep Time
8 people 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
25-30 minutes
Moroccan Roasted Carrots
Moroccan Roasted Carrots
Roasting the carrots brings out their delicious sweetness and combined with the Moroccan spices makes an impressive dish.
Servings Prep Time
8 people 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
25-30 minutes
Moroccan Roasted Carrots
Ingredients
  • ¼ cup shelled unsalted pistachios chopped
  • 1 1/2 pound carrots peeled, halved lengthwise, and cut into 3-inch pieces (halve pieces again if thick)
  • 1/2 tsp ground cumin
  • 1/4 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cayenne pepper
  • 1/2 cup raisins optional
  • 3 Tbl lemon juice from 1 lemon
  • 1 Tbl maple syrup
  • 2 garlic cloves mashed to a paste
  • 1/4 cup fresh cilantro leaves plus 2 Tbl chopped
  • sea salt and pepper to taste optional
Instructions
  1. Preheat oven to 400°F
  2. Mix the spices in a small bowl.
  3. When preparing the carrots, it’s best to have the carrot pieces all about the same size so they cook at the same rate. Place the prepared carrots on a baking sheet lined with parchment paper or a Silpat and toss with half of the spices. Arrange in a single layer.
  4. Bake until tender and lightly golden brown, about 20-30 minutes, flipping half way through.
  5. In the meantime, combine the rest of the spices with the lemon juice, garlic, maple syrup, raisins, 1/4 cup chopped cilantro and pistachios.
  6. Remove the carrots from the oven and allow to cool before tossing them in the dressing and topping with extra chopped cilantro. Serve hot or cold.

This recipe was printed from plantbasedcooking.com