Moroccan Spiced Roasted Carrots Recipe

Receta de Zanahorias Asadas y Especiadas Estilo Marroquí

35 Minutes

4 servings

Ingredients

1 lb carrots, peeled and cut on a diagonal into 1½-2-inch pieces
2 tbsp olive oil
3/4 tsp sweet smoked paprika
3/4 tsp ground cinnamon
3/4 tsp brown sugar
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground cayenne pepper
1/4 tsp each ground allspice and ground cloves
1/2 tsp each sea salt and freshly ground black pepper
Juice from ½ fresh lemon
1/4 cup orange juice
4 tbsp honey
1 tbsp fresh mint leaves, roughly chopped
1/2 cup Marcona almonds, crushed
Lemon wedges for serving

Nutritional Facts

Calories 257
Total Fat 13.2 gr (17%)
Saturated Fat 1.5 gr (7%)
Trans Fat 0 gr
Cholesterol 0 mg
Sodium 372 mg (16%)
Total Carbohydrates 35.5 gr (13%)
Fiber 5.1 gr (18%)
Sugars 26.7 gr
Protein 3.9 gr
Vitamin D 0%
Calcium 6%
Iron 9%
Potassium 11%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

The Moorish influence in southern Spanish cuisine can still be found today. One of the most popular dishes is zanahorias asadas Morunos. These roasted carrots are tangy, sweet and spicy and deliciously caramelized. They are a perfect tapa pairing with pinchos Morunos, a side for humble roast chicken or with whatever you are serving up!

Steps

Preheat oven to 375°F. Mix all spices together in a medium sized bowl, add carrots and olive oil and stir well to combine. Line a rimmed baking sheet with foil and add spiced carrots. Season with salt and pepper, cover with foil and roast for 10 minutes. Stir carrots and continue roasting uncovered for 15-20 minutes more or until the carrots are tender and slightly browned, While carrots are cooking, add lemon juice, orange juice and honey to a small saucepan and bring to a boil, stirring for 2-3 minutes. Reduce heat and keep warm. When carrots are done, arrange on a platter or individual plates and spoon over honey and juice mixture. Garnish with crushed almonds and mint. Serve at room temperature as a tapa or warm as a side dish.