Easy Moroccan Carrots Recipes

MOROCCAN CARROTS

Steps:

• 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
• 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
• 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

MOROCCAN CARROTS

Steps:

• Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10-12 minutes.
• Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
• Remove syrupy mixture from heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

MOROCCAN CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

MOROCCAN SPICED CARROTS

Steps:

• Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
• Sprinkle with extra chopped coriander to serve.

MOROCCAN-STYLE CARROTS

Steps:

• In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

EASY MOROCCAN CARROTS

Steps:

• steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
• in a mixing bowl or serving bowl, combine other ingredients.
• add steamed carrots to other ingredients and mix.
• Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.