Moroccan Roasted Carrots
These roasted carrots are a modification of a Moroccan carrot recipe in a book on Morocco.
Submitted by: Marilyn from Evanston, Illinois
Yield: 4 to 6 servings
Preparation Instructions:
Preheat oven to 450 degrees.
If using regular carrots, cut them into thick slices. Toss in a bowl with oil and seasonings. Arrange in single layer in large roasting pan.
Roast carrots, turning often, until browned and tender, approximately 30 minutes.
thespicehouse.com
More About This Recipe
These are good hot, cold or in between. The original Moroccan recipe said to serve at room temperature. For vegan roasted carrots, be sure to use vegan sugar or sweetener. Try serving with a garnish of toasted nuts, like almond or pistachio.
Cayenne kills the other flavours! Substitute it for Aleppo, cilantro or whatever but do substitute.
I would sub white sugar for brown sugar for an earthier flavor. A milder pepper or just use cilantro/Italian parsley as sub for cayenne.
I really enjoyed this recipe to add to my low glycemic load recipes. Note – I substituted the sugar with Splenda and since my family doesn’t like things as spicy, I substituted the Cayenne pepper with Ancho chile pepper from the Spice House, which worked out really well. I recommend toasting the cumin seed before hand and grinding it yourself.