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Moroccan Roasted Carrots

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Moroccan Roasted Carrots aren’t your ordinary cooked carrots. This simple side dish uses the warm, rich spices of cumin, turmeric, paprika, cinnamon and crushed red pepper, paired with lemon and freshly chopped cilantro. A great dish to add to your weekly rotation.

Moroccan Roasted Carrots

I have a bucket list of places I want to travel to someday.  On that list are places like Lebanon, Greece, Portugal, Alaska, Paris, Bali, Bora Bora, Morocco and more. Yes, I know, that is a pretty ambitious list, and to be honest there are probably a long list of additional places I want to go. A girl can dream, right? Ever since I studied abroad in Spain as a freshman in college I got the travel bug and the yearning to see other cultures and experience their food from around the world.

Travel has always been a passion of mine but with two kids I find it harder to do these days.  Instead of actually traveling to the places I want to go to I get to experience a taste of their culture through food.  I enjoy eating ethnic food whether it is Thai, Mexican, Greek, Lebanese, Indian or Greek.  Once of the best things about eating ethnic food it gives you an opportunity to learn about their culture through their food.  The customs that the people in that country have, the spices and flavors they use, what meal time is like and slowly you get a sense of that culture.

Moroccan Roasted Carrots

When my sister visited Lebanon in college she said the food there was the best Lebanese food she had ever eaten.  I fully believe that you will never truly experience a culture’s food until you are sitting at their table in their country so hopefully one day I can make my way to these places on my list.  While you can’t beat actually being in a country and experiencing the food yourself, taking a trip through a countries food is second best.

Moroccan food has always been one of my favorites because I just adore the spices and flavors they use.  Today’s Moroccan Roasted Carrots are inspired by some of my favorite dishes I make, Moroccan Carrot Red Lentil Soup and this Moroccan Red Lentil Soup and these Moroccan Chicken Thighs.

 Moroccan Roasted Carrots

The combination of spices in these dishes is what does it for me; turmeric, cumin, coriander, paprika, and cinnamon.  And when you take those spices and slowly let them simmer the flavor it creates is just beautiful, warming and rich.  I imagine that is what the Moroccan culture is like.

Roasting carrots is a nice way to bring out the sweetness of the carrots and then when you mix that with fresh lemon and all of those warm spices you have a match made in heaven.  These carrots are a simple dish that comes together in under 30 minutes and is a good way to mix up your side dishes during the week.

Moroccan Roasted Carrots

Moroccan Roasted Carrots

Yield: 4
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Moroccan Roasted Carrots aren't your ordinary cooked carrots. This simple side dish uses the warm, rich spices of cumin, turmeric, paprika, cinnamon and crushed red pepper, paired with lemon and freshly chopped cilantro. A great dish to add to your weekly rotation.

Ingredients

  • 1 - 12 ounces bag of large carrots, peeled, chopped {this was 2 cups of chopped carrots for me}
  • 2 Tablespoons olive oil
  • 1/2 lemon, sliced into wedges
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed red pepper {optional for spice}

Garnish:

  • 3 Tablespoons freshly cilantro, chopped

Instructions

  1. Preheat the oven to 450.
  2. Peel and chop your carrots and 1/2 of the lemon into wedges and put them in a large mixing bowl. Drizzle the olive oil over the carrots and lemons and toss to combine.
  3. In a small mixing bowl whisk together the cumin, cinnamon, salt, pepper, turmeric, paprika and crushed red pepper {optional}. Sprinkle the spices over the carrots and lemons and toss to combine.
  4. On a baking sheet arrange the carrots and lemon wedges into a single layer and bake for 14 minutes, turning once {I found that using a slip mat or aluminum foil helped the carrots not to burn on the cooking sheet}.
  5. Remove from the oven and sprinkle with the freshly chopped cilantro. Taste and adjust seasonings to your liking. Serve warm.

Notes

I add the crushed red pepper for spice, feel free to leave that out.

Parsley would also be a nice garnish for these.

Originally I used a whole lemon for this recipe and there was a very strong lemon flavor {and I love lemon!}. So I took it down to 1/2 of a lemon the second time I made it and it worked much better. If you don't like lemon at all you can leave it out completely and these will still be great!

Adapted from my Moroccan Red Lentil Soup which was adapted from Culinate 

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IndianaMuse

Tuesday 27th of February 2018

My entire family said the loved this, including young children. I added feta and a little chiffonade of mint to go as a bit of extra but really tasty as is!! Thanks!

Julia

Wednesday 28th of February 2018

So glad you guys liked it! I love the idea of feta--I have to try that!

Levan @ Crazy Vegan Kitchen

Tuesday 17th of November 2015

Big fan of carrots but surprisingly I don't usually put much thought into how I roast them. Usually simple salt and pepper. Now I NEED to try this. Ingredients sound fabulous!

Julia

Tuesday 17th of November 2015

I would say that most of the time I do that as well but then when I do roast them with flavor like today's recipe I realize I need to do it more often!

Susan | LunaCafe

Monday 16th of November 2015

Wow, cooked carrots never had it so good. Love all these spices. Beautiful dish!

Julia

Tuesday 17th of November 2015

I know, right? Thanks!

Kimberly @ The Daring Gourmet

Monday 16th of November 2015

Love all these spices and such a great side dish! I'll bet if you pureed those veggies and added a bit of cream it would also make a heavenly soup!

Julia

Monday 16th of November 2015

Thanks Kimberly. The spices add so much flavor to the carrots!

Marlynn @ UrbanBlissLife

Monday 16th of November 2015

I love roasted carrots and the Moroccan spices in your recipe would make this a fantastic side dish! I have a long travel bucket list too, and though we travel a lot with the kids, we don't get to do as much international family travel all together as we would like. I agree that enjoying the flavors from other places of the world is a great way to transport yourself there for a bit! :)

Julia

Monday 16th of November 2015

I wish we had more time for International travel too, but hopefully some day. For now it sounds like we are both transporting ourselves there with food! ;)

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