High Roasted Moroccan Spiced Carrots
What’s Up Doc? Carrots!!!
Did you know that Carrots are not only a great source of vitamins and nutrients, but they are also believed to help lower the risk for Coronary Heart Disease? This anti-oxidant rich vegetable may also help prevent certain cancers and supports vision, brain function, protects your liver function and has anti-inflammatory benefits. And they taste great!
We love High Roasting vegetables. This cooking technique helps bring out the natural flavors while protecting the vitamins and nutrients. Carrots are particularly enhanced by the exotic and healing spices of North Africa and India such as Cardamon, Turmeric and Cumin.
Although most carrots today are a bright orange color, up until the 17th century, carrots were purple, yellow, red or white. Many markets and local farm stands now offer these beautiful multi-colored varietals.
Moroccan Spiced Carrots
- 1 bunch Fresh Carrots (orange or multi-colored) scrubbed or peeled, optionally split lengthwise
- 2 TBS Extra Virgin Organic Olive Oil
- 1-2 TBS Ras El Hanout*
- Pinch of brown sugar or drop of honey (optional)
- Juice of 1/2 lemon
- Sea Salt to taste
- Fresh mint for garnish (optional)
- Preheat oven to 450 F
- Whisk together Ras El Hanout and Olive Oil with sugar/honey if using
- Rub mixture on to the raw carrots to lightly coat
- Line-up carrots on parchment lined baking sheet
- Roast in oven for approximately 30 minutes or until the carrots are slightly softened and lightly charred
- Carefully remove carrots to serving dish
- Sprinkle with freshly ground Sea Salt
- Squeeze fresh lemon juice over carrots and garnish with fresh mint (if using)
*Ras El Hanout is often used in Moroccan cuisine. If you aren’t able to find it, you can make your own spice combination using Coriander, Cinnamon, Cumin, Cardamon and Cloves. Lavender, Fennel, Black Pepper and Cayenne are often added in as well.
Serves 4-6 as a side dish