Moroccan Roasted Carrots
Easy Moroccan-style roasted carrots with cinnamon, cumin, lemon and a hint of cayenne. Roast ~30 minutes for tender, caramelized carrots.
These roasted carrots are a modification of a Moroccan carrot recipe in a book on Morocco.
Submitted by: Marilyn from Evanston, Illinois
Yield: 4 to 6 servings
- Toss baby or thick-sliced carrots with oil, cinnamon, cumin, cayenne, sugar and lemon; roast at 450°F about 30 minutes.
- Arrange in a single layer and turn often so carrots brown evenly and become tender.
- Serve hot, warm or room temperature; garnish with toasted nuts or fresh herbs. Use vegan sugar or maple for a vegan option.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 450 degrees.
If using regular carrots, cut them into thick slices. Toss in a bowl with oil and seasonings. Arrange in single layer in large roasting pan.
Roast carrots, turning often, until browned and tender, approximately 30 minutes.
thespicehouse.com
More About This Recipe
These are good hot, cold or in between. The original Moroccan recipe said to serve at room temperature. For vegan roasted carrots, be sure to use vegan sugar or sweetener. Try serving with a garnish of toasted nuts, like almond or pistachio.
Frequently Asked Questions
Can I use regular carrots instead of baby carrots?
Yes. Cut regular carrots into thick slices or wedges so pieces are similar in size. That keeps cooking even and gives the same tender, caramelized result.
Can I substitute fresh garlic for garlic powder?
Yes. Use 1 to 2 minced garlic cloves in place of the powder. Add it with the oil but watch it so it does not burn. You can also stir it in during the last 8 to 10 minutes of roasting.
How long should I roast the carrots and how do I know they are done?
Roast at 450°F for about 30 minutes, turning often. They are done when edges are browned and a fork slides into them easily.
How do I prevent the carrots from burning and get even browning?
Use a large pan so carrots sit in a single layer, coat them evenly in oil and turn them every 8 to 10 minutes. If they brown too fast, lower the oven to 425°F and check sooner.
Is this recipe vegan?
Yes, the base recipe is vegan. Use vegan-certified sugar or swap honey for maple syrup to keep it fully plant based.
How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in a 400°F oven for 8 to 12 minutes, or microwave individual portions. They are also tasty served cold or at room temperature.
What are good garnishes and serving ideas?
Top with toasted almonds or pistachios, chopped parsley, or a dollop of yogurt or vegan yogurt. Serve with couscous, grain bowls, roasted meats, or as part of a mezze spread.
How can I adjust the spice and sweetness levels?
Reduce or omit the cayenne for milder heat. Increase the sugar or add a drizzle of maple syrup or honey for more sweetness. You can also swap or add spices like smoked paprika, coriander or turmeric.
Can I use regular carrots instead of baby carrots?
Yes. Cut regular carrots into thick slices or wedges so pieces are similar in size. That keeps cooking even and gives the same tender, caramelized result.
Can I substitute fresh garlic for garlic powder?
Yes. Use 1 to 2 minced garlic cloves in place of the powder. Add it with the oil but watch it so it does not burn. You can also stir it in during the last 8 to 10 minutes of roasting.
How long should I roast the carrots and how do I know they are done?
Roast at 450°F for about 30 minutes, turning often. They are done when edges are browned and a fork slides into them easily.
How do I prevent the carrots from burning and get even browning?
Use a large pan so carrots sit in a single layer, coat them evenly in oil and turn them every 8 to 10 minutes. If they brown too fast, lower the oven to 425°F and check sooner.
Is this recipe vegan?
Yes, the base recipe is vegan. Use vegan-certified sugar or swap honey for maple syrup to keep it fully plant based.
How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in a 400°F oven for 8 to 12 minutes, or microwave individual portions. They are also tasty served cold or at room temperature.
What are good garnishes and serving ideas?
Top with toasted almonds or pistachios, chopped parsley, or a dollop of yogurt or vegan yogurt. Serve with couscous, grain bowls, roasted meats, or as part of a mezze spread.
How can I adjust the spice and sweetness levels?
Reduce or omit the cayenne for milder heat. Increase the sugar or add a drizzle of maple syrup or honey for more sweetness. You can also swap or add spices like smoked paprika, coriander or turmeric.
Cayenne kills the other flavours! Substitute it for Aleppo, cilantro or whatever but do substitute.
I would sub white sugar for brown sugar for an earthier flavor. A milder pepper or just use cilantro/Italian parsley as sub for cayenne.
I really enjoyed this recipe to add to my low glycemic load recipes. Note – I substituted the sugar with Splenda and since my family doesn’t like things as spicy, I substituted the Cayenne pepper with Ancho chile pepper from the Spice House, which worked out really well. I recommend toasting the cumin seed before hand and grinding it yourself.