Moroccan Carrots Recipes

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

Moroccan Carrots image

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

Ingredients

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

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

Moroccan Carrots image

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.

Ingredients

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

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

Moroccan spiced carrots image

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

Ingredients

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

MOROCCAN CARROTS

Learn how to reduce poaching liquid to a syrup for intensity of flavor. Add a few spices and garnish with fresh herbs, and you've got a truly beautiful side dish.

Provided by Michael Solomonov

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Moroccan Carrots image

Steps:

Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10-12 minutes.
Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
Remove syrupy mixture from heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.

Ingredients

6 large carrots, peeled
2 cups water
kosher salt
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon ground Aleppo pepper
1 clove garlic
1/4 cup olive oil
Fresh mint
fresh cilantro

EASY MOROCCAN CARROTS

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

easy moroccan carrots image

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.

Ingredients

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

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

Moroccan-Spiced Roasted Carrots image

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

Ingredients

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

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

Moroccan-Style Carrots image

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.

Ingredients

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

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

Moroccan Spicy Carrots image

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.

Ingredients

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

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