Moroccan Roasted Carrots
Tender roasted carrots are spiced with bold Moroccan seasonings and spritzed with fresh lime juice — the perfect side dish for any meal!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ lbs carrots ((See Note 1))
- 2 tbsp olive oil
- 1/2 tsp cumin seeds (or 1¼ tsp ground cumin)
- 1/2 tsp coriander seeds (or 1¼ tsp ground coriander)
- 1/2 tsp fennel seeds (or 1¼ tsp ground fennel)
- 1/2 tsp celery seeds
- 1 tsp kosher salt
- 1 lime (juice)
- 20 mint leaves (rough chopped)
Instructions
- 1
Preheat the oven to 375°F.
- 2
If using whole spices: In a small sauté pan lightly toast the seeds and place in a spice grinder. Pulse until seeds are ground. Set aside, let cool, then mix with salt. Otherwise if using ground cumin, coriander, fennel, celery seeds (use 1/4 teaspoon each) and 1 tsp salt in a small bowl. Set aside.
- 3
In a large bowl toss the carrots with the olive oil and spices to coat.
- 4
On the parchment lined baking sheet, roasting pan or cast iron skillet, spread the seasoned carrots to a single layer.
- 5
Roast for 30 minutes, occasionally shaking the pan to turn and coat. You want these evenly roasted and slightly caramelized. Remove from oven and squeeze the lime all over. Sprinkle with chopped mint leaves. Serve warm.