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
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
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
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.
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-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
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.
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
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.
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 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.
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- Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
- Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
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