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Roasted Carrots with Moroccan Spices

Roasted Carrots with Moroccan Spices
These cinnamon roasted carrots are a modification of a Moroccan carrot recipe in a book on Morocco. Photo by Nancy Mullis of SheCooksHeCleans.

Submitted by: Marilyn from Evanston, Illinois
Yield: 4 to 6


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.

Helpful Hints

These are good hot, cold or inbetween. The original Moroccan recipe said to serve at room temperature. For vegan roasted carrots, be sure to use vegan sugar or sweetener.

Based on 2 reviews

Customer Reviews

Sandra M

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.

Neal C

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.

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