Moroccan Spiced Roasted Carrots Recipes

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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

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 CARROTS

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



Moroccan Carrots image

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.

3 large carrots, peeled
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of ground cayenne
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, grated or very finely minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Harissa

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

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 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.

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

MOROCCAN-SPICED BABY CARROTS

Make and share this Moroccan-Spiced Baby Carrots recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8



Moroccan-Spiced Baby Carrots image

Steps:

  • Preheat to 450°F.
  • Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
  • Arrange carrot mixture in a single layer on a jelly-roll pan.
  • Bake at 450° F for 13 minutes, turning once.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 96.5, Fat 7, SaturatedFat 1, Sodium 213.1, Carbohydrate 8.9, Fiber 3.1, Sugar 4.4, Protein 0.8

2 tablespoons olive oil, extra-virgin
12 ounces baby carrots, peeled
1 lemon, cut into 8 wedges
1 teaspoon cumin, ground
1/2 teaspoon cinnamon, ground
1/4 teaspoon kosher salt
1/4 teaspoon red pepper, ground
1 tablespoon cilantro, fresh, chopped

MOROCCAN-SPICED ROASTED CARROT HUMMUS

This yummy recipe is from www.Kitchn.com. Warm fall spices and sweet, creamy roasted carrots. I consider 1/4 cup to be a serving.

Provided by Chef George S

Categories     Low Cholesterol

Time 30m

Yield 3 1/2 cups, 14 serving(s)

Number Of Ingredients 17



Moroccan-Spiced Roasted Carrot Hummus image

Steps:

  • Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
  • In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

Nutrition Facts : Calories 105, Fat 6.3, SaturatedFat 0.9, Sodium 186.2, Carbohydrate 10.6, Fiber 2.5, Sugar 1.6, Protein 2.4

1 lb carrot, chopped into 1-inch chunks
3 whole garlic cloves, peels left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water, more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup fresh cilantro, minced, to serve

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.

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

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