Obviously I love vegetables. No surprises there. But this week's Moroccan Spiced Roasted Carrots recipe takes that love to a whole new level! The sweet scent of brown sugar and spices that perfumes the air as the carrots roast in the oven will immediately get your taste buds aroused. The textures in this dish combined with the sweet and savory flavors, will have you licking your plate clean! Trust me, you've never tasted carrots like this before! This dish can be made vegetarian or vegan and is naturally gluten-free.
Moroccan Spice Blend
I played around with some of the most common spices used in Moroccan cuisine to develop a flavor combination that went really well with the roasted carrots. The blend added a touch of sweet, earthy spice that really helped to intensify the caramelized flavor of the roasted carrots. In other words, it was delicious! Here's what I used, but you can adjust this combination and/or the amount you use to suit your own taste preferences:
- ½ teaspoon Cinnamon
- ½ teaspoon Cumin
- ½ teaspoon Ginger
- ½ teaspoon Turmeric
- ¼ teaspoon Paprika
- 1 tablespoon Brown Sugar
- ¼ teaspoon freshly ground Nutmeg
- ¼ teaspoon Pink Salt (Himalayan Salt)
- ⅛ teaspoon Pepper
Prepping & Roasting The Carrots
I like to buy fresh carrots with the leafy stems still attached. I will cut them down so that only an inch or two of the stem remains. You can reserve the fronds for garnishing or for salads. I like to peel the carrots and some of the stem as well (being careful not to thin it out too much). This method is great when entertaining because it not only looks gorgeous, but also makes the carrots easy to gobble up with your fingers.
Oh my! Don't skip the toppings! The combination of sweet and savory, creamy and crunchy toppings is what makes these carrots so special and SOooo NOT boring!
Here's what I used:
- Pomegranate Arils- The fruity flavor of the pomegranate juice that's released as you bite into them with the spiced carrots was a match made in heaven!
- Microgreens- They add a pop of color and an element of freshness, not to mention an added nutritional boost.
- Crushed Pumpkin Seeds- I used salted and roasted pumpkin seeds for the most flavor. I put about a handful in a paper towel, folded it and then crushed them with the back of spoon before sprinkling them over top.
- Sour cream or plain yogurt- You can use vegan sour cream or yogurt, whatever you prefer. If your yogurt or sour cream is very thick, you can add a few drops of water to thin it out enough to drizzle over the top. Alternatively, you can slather the bottom of a serving dish with the sour cream or yogurt then place the roasted carrots and toppings over it.
If you like this recipe you may also want to try these Roasted Beets with Pistachios and Chives
Moroccan Spice Blend
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ¼ teaspoon paprika
- 1 tablespoon brown sugar
- ¼ freshly ground nutmeg
- ¼ tsp Pink Himalayan Salt
- ⅛ teaspoon freshly ground pepper
- Gently whisk all the spices together in a small bowl.
- Save in an airtight container until ready to use.
Moroccan Spiced Roasted Carrots
- 1 bunch carrots with stems
- 1 tablespoon extra virgin olive oil
- Moroccan Spice Blend (see recipe above)
- ½ cup sour cream or yogurt (can be vegan if desired-see notes above)
- handful crushed roasted/salted pumpkin seeds
- ¼ cup pomegranate arils
- handful favorite microgreens
- Preheat oven to 425°F.
- Wash, and prep the carrots by peeling and cutting the stem down to about an inch to an inch and a half.
- Place the carrots on a baking sheet and drizzle with the oil.
- Gently toss the carrots with the spice blend leaving some spice to sprinkle on just before serving.
- Roast the carrots for about 15-20 minutes until caramelized and slightly tender but still have a bite to them. The time will also depend on the thickness of your carrots. You can test them by pricking with a fork or knife.
- Allow carrots to cool slightly then transfer to serving platter.
- Top the roasted carrots by drizzling on the sour cream, pumpkin and pomegranate seeds.
- Finish with a few sprigs of microgreens and the additional spices as desired.