Moroccan Spiced Roasted Carrots
A side dish with kick! Easy to make while you attend to other dishes or your guests. The blend of Moroccan spices - cumin, cinnamon, ginger and garlic will makes your kitchen smell divine. Claudia Roden, the Egyptian-British food writer, includes this in her book Claudia Roden's Mediterranean : Treasured Recipes from a Lifetime of Travel (Penguin Random House). According to her, the carrots are served at room temperature in Morocco, but I find the flavours are more distinct when it's served warm. I've added a tablespoon more of honey. Take your cooking to another level with this tasty, memorable dish.
Try Roasted Carrots/Parsnips in Citrus Butter. and Cauliflower Salad with Olives and Bread Crumbs. More side dishes here.
Serves: 4-6
Time: 10 minutes to make, 40-50 minutes to bake
Ingredients
2 1/4 lb./1 kg. medium carrots and/or parsnips, peeled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 garlic cloves, crushed or minced finely
2-3 tablespoons olive oil
1-2 tablespoons honey (I used 2 tablespoons)
Juice of 1/2 - 1 lemon, according to your taste
Salt and black pepper
Aleppo pepper, according to your taste (optional)
2 tablespoons dried parsley, or fresh roughly chopped or cilantro (optional)
Method
Preheat an oven to 400 degrees F.
Cut the carrots according to your preference. If you are serving this as an appetizer, cut the carrots into sticks. Put them in a baking dish or baking pan.
In a small bowl, combine the cumin, coriander, cinnamon, ginger, garlic, olive oil, honey and lemon juice and season with salt and black pepper. Add the Aleppo pepper, if using.
Mix the ingredients well and pour them over the carrots. Turn them with your hands until they are coated all over.
Bake the carrots for about 40 - 50 minutes until they are just tender, turning them over once. If desired, sprinkle the parsley or cilantro over the carrots before serving.
A side dish with kick! Easy to make while you attend to other dishes or your guests. The blend of Moroccan spices - cumin, cinnamon, ginger and garlic will makes your kitchen smell divine. Claudia Roden, the Egyptian-British food writer, includes this in her book Claudia Roden's Mediterranean : Treasured Recipes from a Lifetime of Travel (Penguin Random House). According to her, the carrots are served at room temperature in Morocco, but I find the flavours are more distinct when it's served warm. I've added a tablespoon more of honey. Take your cooking to another level with this tasty, memorable dish.
Try Roasted Carrots/Parsnips in Citrus Butter. and Cauliflower Salad with Olives and Bread Crumbs. More side dishes here.
Serves: 4-6
Time: 10 minutes to make, 40-50 minutes to bake
Ingredients
2 1/4 lb./1 kg. medium carrots and/or parsnips, peeled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 garlic cloves, crushed or minced finely
2-3 tablespoons olive oil
1-2 tablespoons honey (I used 2 tablespoons)
Juice of 1/2 - 1 lemon, according to your taste
Salt and black pepper
Aleppo pepper, according to your taste (optional)
2 tablespoons dried parsley, or fresh roughly chopped or cilantro (optional)
Method
Preheat an oven to 400 degrees F.
Cut the carrots according to your preference. If you are serving this as an appetizer, cut the carrots into sticks. Put them in a baking dish or baking pan.
In a small bowl, combine the cumin, coriander, cinnamon, ginger, garlic, olive oil, honey and lemon juice and season with salt and black pepper. Add the Aleppo pepper, if using.
Mix the ingredients well and pour them over the carrots. Turn them with your hands until they are coated all over.
Bake the carrots for about 40 - 50 minutes until they are just tender, turning them over once. If desired, sprinkle the parsley or cilantro over the carrots before serving.