Moroccan Spiced Parsnips Recipes

MOROCCAN-SPICED ROASTED CARROTS

Moroccan-Spiced Roasted Carrots image

Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!

Provided by Minimalist Baker

Time 30m

Number Of Ingredients 11

Ingredients

1 lb carrots, greens removed, cut on a diagonal into 1-1 ½ inch pieces ((1 medium bundle yields ~1 lb))
2-3 Tbsp avocado oil
1/4 tsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/4 tsp ground turmeric
1/8 tsp ground cayenne ((optional))
Zesty Dill Yogurt Sauce
Za'atar

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.

Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g

MOROCCAN-SPICED PARSNIPS

Moroccan-Spiced Parsnips image

This is a simple seasonal dish that takes 5 minutes to throw together and tastes delicious. It's from the cooking show, "Fresh with Anna Olson". Dish can be baked in advance and re-heated in the oven to serve.

Provided by blucoat

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon black pepper
1/4 teaspoon ground cloves
1 1/2 lbs parsnips
1 tablespoon olive oil
2 tablespoons nut oil, such as walnut or almond
1 teaspoon salt

Steps:

Preheat oven to 350°F.
Toss all spices together and store in an airtight container.
Peel parsnips, cut into 3-inch pieces and place in a baking dish. Heat olive oil and nut oil in a small pan. Add 2 tbsp of the spice mix and stir into oil, heating for a minute. Scrape mixture over parsnips, add salt and toss to coat. Cover dish and bake for 25 to 30 minutes, until parsnips are tender.

Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.4, Sodium 403.3, Carbohydrate 23.5, Fiber 6.9, Sugar 5.6, Protein 2

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