The sweet and spicy Moroccan carrots are roasted instead of boiled, transforming this dish from a simple side salad to a unique side dish. Add a bit of honey for a sweet holiday touch.
Replace the cumin, red pepper flakes, honey, salt and pepper with Jamie Geller Chraime.
Sweet and Spicy Moroccan Carrots
Servings
6 Servings
Ingredients
- 1 pound carrots
- 1 tablespoon cumin
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic thinly sliced
- 2 teaspoons honey
- juice of 1 lemon
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 pinch of black pepper
Instructions
- Preheat oven to 425°
- Peel one pound carrots and slice into one-inch slices, on a diagonal.
- Mix together cumin, red pepper flakes, garlic, honey, lemon, olive oil, salt, and pepper.
- Pour dressing over carrots.
- Place on baking tray and roast for 20 minutes.
- Serve warm or at room temperature.
This recipe is full of flavor and color! A great addition to any meal – especially on the Shabbos table! I did cut the red pepper flakes down quite a bit but the cumin was out-of-this-world GOOD! I would say either double the amount of carrots or cut the oil by half. I felt there was a bit too much dressing for the amount of carrots. And if you’d like to read what else I have to say about this recipe check it out here ( http://www.joyofkosher.com/2015/11/sweet-and-spicy-moroccan-carrots-recipe-review/ )
I cut the red pepper flakes in half, as we don’t like really spicy food. I also reduced the oil by a few tbsp. because it looked like a lot. It came out good – but next time I would put even less oil. The spice combination was good though, and not something i would have thought of on my own…
These were delicious! I didn’t use the red pepper flakes because my family doesn’t like the kick, but they have become a favorite dish at our table! The multi colored carrots are also a colorful addition!
I made these Moroccan carrots with rainbow carrots from Trader Joe’s. The spices were excellent and deliciously baked however, the recipe could have used slightly less oil.
so would there be a change in the roasting time?
Sure 🙂
These sound yummy but way too much oil for my calorie allowance. I am going to try them with less oil and less red pepper flakes.
I am going to make this for Erev Shabbat. This dish will add color and flavor next to my roasted chicken!
I always wanted an exact recipe for this type of carrot salad. I have tried making it up but it’s never just right unless I buy it, I can’t wait to try these!
can you use either frozen or (i know – “horrors!) canned carrots? i use those sometimes as a shortcut
i found this recipe very easy to prepare & it provided a unique taste. a real treat and something you would not find on many menus.
powder. If its too hot you can use less crushed red pepper
Is the cumin fresh, dried, seeds? I found this to be way too hot, maybe too much red pepper flakes?
No, they are rainbow carrots – adds a nice look
The picture looks like it has other vegetables besides carrots.