Moroccan-Spiced Carrots

Find out what the big dill is over this elevated side

No surprise here, but Andrew Carmellini from Leuca in Brooklyn, New York, is putting yet another knockout dish on the table. These Moroccan-spiced carrots are not only delicious, they're vegan friendly and perfect for any crowd.

Most recipes call for peeled carrots, which exposes their flesh and releases moisture and sugar, but by scrubbing these heirloom baby carrots instead, the skins take on an almost-crispy texture and a wonderfully deep caramelization. We love this flavor combination so much we can't wait to try it on other vegetables like cauliflower and potatoes.

To learn more, read "Side Effects."

Recipe adapted from Andrew Carmellini, Leuca, Brooklyn, NY

Moroccan-Spiced Carrots
4.8 from 35 ratings
Scrubbed, not peeled, these twice-cooked heirloom carrots are fried with sunflower seeds, tossed in a fragrant berbere spice blend and garnished with lots of dill.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
to 6 servings
Total time: 30 minutes
Ingredients
  • For the Berbere Spice
  • 1½ teaspoons smoked paprika
  • 1 teaspoon coriander seeds
  • ½ teaspoon fenugreek
  • ½ teaspoon garlic powder
  • ¼ teaspoon allspice berries
  • ¼ teaspoon chile flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nigella seeds
  • ¼ teaspoon ground nutmeg
  • 2 black cardamom pods
  • 1 whole clove
  • :::For the Moroccan-Spiced Carrots: :::
  • 24 (about 2 to 3 pounds) heirloom baby carrots, scrubbed and trimmed
  • 4 tablespoons olive oil, divided
  • Kosher salt, to taste
  • ½ cup sunflower seeds
  • 3 tablespoons dill, finely chopped
Directions
  1. Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.
  2. Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.
  3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spice and dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.
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