Easy Moroccan Carrots Recipes

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MOROCCAN CARROTS



Moroccan Carrots image

Learn how to reduce poaching liquid to a syrup for intensity of flavor. Add a few spices and garnish with fresh herbs, and you've got a truly beautiful side dish.

Provided by Michael Solomonov

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 large carrots, peeled
2 cups water
kosher salt
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon ground Aleppo pepper
1 clove garlic
1/4 cup olive oil
Fresh mint
fresh cilantro

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 CARROTS



Moroccan Carrots image

Want a nice side dish and don't want to heat up the kitchen? Great dinner idea for those hot summer nights.

Provided by bfr610

Categories     Side Dish     Vegetables     Carrots

Time 2h15m

Yield 4

Number Of Ingredients 9

4 large carrots, peeled and grated
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup raisins
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon chili powder
salt and ground pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Combine carrots, garbanzo beans, and raisins together in a bowl.
  • Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 47.9 g, Cholesterol 8.3 mg, Fat 10.4 g, Fiber 7.8 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 538.2 mg, Sugar 14.6 g

MOROCCAN CARROTS



Moroccan Carrots image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 3 large carrots and put in a bowl; set aside. Toast 1/2 teaspoon each ground cumin and sweet paprika and a pinch each of cinnamon and cayenne in a dry skillet over medium-low heat, stirring, until fragrant, 1 minute. Swirl in 2 tablespoons olive oil, then swirl in 1 tablespoon lemon juice. When it bubbles, add 1 grated small garlic clove and cook, swirling the pan, 15 to 20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup chopped parsley, season with salt and pepper and toss. Serve with harissa, if desired.

EASY MOROCCAN CARROTS



easy moroccan carrots image

Make and share this easy moroccan carrots recipe from Food.com.

Provided by Bonnie bonbon

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 cup carrots, peeled and chopped or 1 cup baby carrots
2 tablespoons olive oil or 2 tablespoons clarified butter
1 teaspoon balsamic vinegar
1 pinch salt
1 pinch black pepper
1 teaspoon honey
1/4 lemon, juice of
1 pinch cinnamon

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.

MOROCCAN CARROTS



Moroccan Carrots image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 large carrots, peeled
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of ground cayenne
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, grated or very finely minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Harissa

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.

ROASTED MOROCCAN CARROTS WITH BABA GANOUSH RECIPE BY TASTY



Roasted Moroccan Carrots With Baba Ganoush Recipe by Tasty image

Here's what you need: dutch carrots, large purple carrots, olive oil, salt, paprika, corn, pistachio, Baba Ganoush

Provided by Fiona Anchal

Categories     Lunch

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 bunch dutch carrots, washed and tops trimmed
2 large purple carrots, washed and tops trimmed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1 corn, boiled and shucked
¼ cup pistachio, chopped
½ cup Baba Ganoush

Steps:

  • Place carrots on a baking dish lined with baking paper. Drizzle with olive oil, salt and paprika.
  • Bake at 180°C until tender - approx. 20 minutes.
  • To plate the dish, spread the baba ganoush across the bottom of the entireR plate. Lay the roast carrots on the baba ganoush and top with corn and pistachio nuts.

Nutrition Facts : Calories 91 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 2 grams

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

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.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

MOROCCAN CARROTS



Moroccan Carrots image

Make and share this Moroccan Carrots recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb of whole baby carrots, trimmed and peeled
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons sweet paprika
2 tablespoons ground cumin
3 cloves garlic, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
  • Cook carrots in boiling water to just tender.
  • Drain.
  • Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
  • Serve at room temp.

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