This recipe was inspired one day as I was looking in the spice section and I noticed that McCormick Spices had this combination here and it looked so yummy, I knew I had to give it a try!…….. So, I picked up the Moroccan spice blend and decided I would make Moroccan Spiced Carrots with it………When I was finished making these beautifully spiced carrots I put them on top of plain lentils and drizzled it with tahini sauce, added lemon zest, chopped fresh parsley and I was in heaven! Not only is this a pretty plate! you can really use these Moroccan Spiced Carrots as a side dish for any of your meals and it is a pretty dish to bring for a potluck too!
Yes……Now onto the health benefits of carrots. I will only do carrots here and not the lentils because I talk about the health benefits of lentils in my Full of Goodness Lentil Soup recipe….. so need to bore you 🙂 You can head over to that blog post for the details! Carrots are a superstar veggie! They are a vitamin rich root vegetable that come in different colors and can be enjoyed raw or cooked. They provide vitamin a, k and c. They are a good source of fiber with promote bowel regularity and help control blood sugar levels. Also, they are a great source of potassium which is a mineral that helps reduce your risk of strokes, high blood pressure and potassium helps regulates your electrolyte absorption that is necessary for proper hydration. So what’s up doc 🙂 eat your carrots!
This is the seasoning I used and I found it at my “regular” supermarket!
I used carrots with the stem/leaves attached just for the “fanciness” here, and sliced them in half. But you can use regular long carrots or even baby carrots for the recipe.
This was after roasting and I topped them with lemon zest and fresh parsley. But the recipe pic has them over lentils with lemon zest, fresh parsley and a drizzle of tahini sauce. There are lots of recipes out there for tahini sauce so I will not be sharing one here. But my simple, simple tahini sauce hack if you live near a Trader Joe’s is……I buy the Tahini sauce/dip there and I find it where their hummus is and I add some rice wine vinegar to thin it out….and WHOLLA my tahini sauce……. But these carrots can be served however you choose.
- 5 large carrots, sliced the long way or diced if you want. The shape is up to you
- 1 tbsp EVOO
- 1 tbsp fresh lemon juice
- zest from 1 lemon
- 2 tsp moroccan spice mixture from McCormick spice blend
- 1 tbsp pure maple syrup
- 1 tbsp chopped fresh parsley
- pinch of sea salt
Preheat oven to 375 degrees F. Then wash and peel your carrots and then cut them any way you want. Then in a mixing bowl add the Evoo, fresh lemon juice, moroccan spice blend, pure maple syrup and sea salt. Whisk all these ingredients together. Then on a baking sheet (lined or unlined, your preference) place your carrots. Then drizzle the mixture on top of the carrots and stir around to coat the carrots evenly.
Then roast in the oven at 375 degrees F for 45 minutes. After the 45 minutes is done, turn your broiler on and put the carrots under the broiler for about 2-3 minutes until they brown to your desire. Then take them out and top them with the lemon zest and chopped fresh parsley. Enjoy!