Wednesday, May 1, 2013

Moroccan Spiced Carrots

Last Friday night I was invited over to a friends house for shabbat dinner and charged with a veggie side. For me, that is the hardest dish to bring, mainly because I have so many favorites! I decided to make a favorite that I haven't had in a while.
This recipe is beyond easy and although it sounds exotic and "spicy" it is far from it! It has sweet, it has a slight spice to it, it has carrots, it has fresh herbs, it has raisins - how could it be bad?
It actually takes a great deal of will power to not eat most of the carrots before they go into the oven! Then it takes even more willpower to not open the oven and grab a few carrots, once the aroma of the cumin and sugar begin wafting about the kitchen!

Moroccan Spiced Carrots

- 4 lb carrots, peeled and cut into even sized chunks
- 3 tbl olive oil
- 4 garlic gloves, chopped (or equivalent of garlic powder)
- 2 tbl sugar
- 1 tbl cumin
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup raisins
- lots of fresh chopped cilantro

Peel and chop the carrots. Par boil them until they are firm, but a fork can easily pierce them. Preheat the oven to 400ยบ. Combine the oil and spices (except raisins and cilantro) and toss with the carrots, coating them all.

Place on parchment lined (or foil, but this prevents any sticking!) baking trays and bake for 25 - 30 minutes.

Let rest for a few minutes and then toss with raisins and cilantro - then enjoy!!

9 thoughts on the matter:

Kathy McB said... {Reply}

I always love a new veggie recipe...this sounds fantastic! Thanks for sharing.

Kim Cunningham said... {Reply}

Yum! I love roasted carrots, but I think I will enjoy them even more with a bit of spice. Will have to think of something to go with!

Renae at simple sequins said... {Reply}

Those look so o o o yummmmmmy. Thanks for that recipe. I love carrots and most veggies. Thanks!

And I am glad you loved the vibrant flowers and of course my darlings, too.

Krista Low said... {Reply}

I love the different spices on these carrots. I always seem to think of cinnamon as a sweet spice but this combination looks amazing. Plus roasting veggies makes them so flavorful and tender. Mmmmm. Krista @ A handful of Everything

Gina @ Kleinworth & Co. said... {Reply}

Oh good heavens Tamar- you sure eat some amazing things. YUM!

Nancy Claeys said... {Reply}

I love carrots and this sounds soooo good. Thank you!

Buckeroomama said... {Reply}

Goodness, this sounds right up my alley --cumin and cilantro, yes! Will be making this soon (but maybe without the raisins, haha!) Thanks for sharing the recipe.

Kim Stevens said... {Reply}

Okay, I am definitely trying this, this is my kind of veggie dish. I got a little smile imaging you sneaking a carrot from the oven! ;)

Shoshanah said... {Reply}

I really enjoy carrots, but I tend not to actually make them very often. But this is one I can't wait to make, and hope to try it out soon!