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Overhead view of Moroccan roast carrots in a white serving dish
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Ras el Hanout Roast Carrots

Course Side Dish
Cuisine American
Keyword Moroccan carrots, ras el hanout carrots, roast carrots
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 70kcal
Author Lauren Keating


  • 1 pound carrots
  • 1 Tablespoon olive oil
  • 1 teaspoon ras el hanout
  • Salt
  • 2 Tablespoons chopped fresh parlsey


  • 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 1/2-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. This will help them brown more evenly.
  • Roast the carrots for 20 minutes. Stir them, then roast for another 10 minutes, or until tender.
  • Transfer the roast carrots to a serving bowl and stir in the parsley.


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