Moroccan-Spiced Roasted Carrots


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If you’ve never eaten perfectly roasted carrots, you’re in for a treat!

The following are our top tips for achieving tender, caramelized, and flavorful roasted carrots:

  • Cut evenly: The more evenly you cut the pieces, the more evenly they will cook.

  • Cooking time and temperature: We recommend cooking at 375 Fahrenheit (190 C) for 20-25 minutes, or until tender and browned on the edges. This temperature allows the carrots to brown nicely while also cooking through without burning.

  • Spices: In addition to being packed with antioxidants, spices are a great way to add flavor!

Prep time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

  • 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

For serving: optional

  • Zesty Dill Yogurt Sauce -see recipe below

  • Za’atar

Instructions:

  • 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.

Zesty Dill Yogurt Sauce:

  • 1/2 cup plain organic grass fed yogurt or dairy-free yogurt

  • 3 small cloves garlic, minced or pressed

  • 2 Tbsp fresh dill (or sub half the amount dried dill)

  • 1 healthy pinch sea salt

  • 1 pinch cayenne pepper

  • 1-2 Tbsp lemon juice

  • 1 drizzle extra virgin olive oil

Instructions

  • To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and stir to combine.

  • Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbal flavor, salt to taste, pepper for heat, or olive oil for richness.

  • Serve immediately

  • Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Author: Minimalist Baker

VeggiesKatharina Kunz