Moroccan-Spiced Roasted Carrots
Moroccan-Spiced Roasted Carrots
Ingredients
CARROTS
- 450 g carrots greens removed, cut on a diagonal into 2.5cm pieces
- 2 tbsp avocado oil
- ¼ tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp ground ginger
- â…› tsp ground cinnamon
- ¼ tsp ground turmeric
- â…› tsp cayenne pepper
FOR SERVING optional
Zesty Dill Yogurt Sauce – view recipe
Za’atar – view recipe
Instructions
- Preheat oven to 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.450 g carrots, 2 tbsp avocado oil, 1/4 tsp salt, 1 tsp paprika, 1 tsp ground cumin, 1/4 tsp ground ginger, 1/8 tsp ground cinnamon, 1/4 tsp ground turmeric, 1/8 tsp cayenne pepper
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Zaa’tar, 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 180 C oven, in the microwave, or on the stovetop over medium heat until hot.
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