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A bowl of Moroccan roasted carrots with a serving spoon.
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Roasted Carrots with Moroccan Spices

This irresistible recipe for roasted carrots is infused with the warm and aromatic spices of Morocco. The natural sweetness of the carrots is enhanced by the roasting process and paired perfectly with a spice blend that gives depth and complexity to the dish.
Course Side Dish
Cuisine American
Keyword maple roasted carrots, Moroccan carrots, roast carrots, spicy carrots
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 70kcal

Ingredients

  • 1 pound carrots
  • 1 Tablespoon olive oil
  • 1 teaspoon Ras El Hanout
  • ½ teaspoon kosher salt
  • 2 Tablespoons chopped fresh parlsey

Instructions

  • Heat your oven to 450°F.
  • Scrub or peel the carrots.
  • Cut the carrots in half lengthwise to form a long, flat edge. Then cut each carrot half into 1 ½-inch segments.
  • Add the carrots to a mixing bowl. Drizzle with the olive oil. Stir or shake the bowl to distribute the oil, making sure all of the carrots are evenly coated. Add the ras el hanout and salt and stir or shake until evenly coated.
  • Use tongs or a slotted spoon to transfer the carrots from the bowl to a baking sheet. Spread the carrots out so they're in a single layer with the cut side down.
  • Roast the carrots for 20 minutes. Turn them over, then roast for another 10 minutes, or until tender.
  • Transfer the roast carrots to a serving bowl and stir in the parsley.

Nutrition

Serving: 1serving | Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Fiber: 3g | Sugar: 4g