Roasted Carrots with Ras El Hanout

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To learn more about this recipe, read the related story, "Just Grin and Carrot".

Roasted Carrots with Ras El Hanout

Recipe adapted from Matthew Dickson, Feed Body & Soul, Los Angeles

Yield: 6 servings

Cook Time: 2 hours


Ras El Hanout Spice Mix

2 tablespoons whole green cardamom pods

2 cinnamon sticks

1 tablespoon allspice berries

1 tablespoon plus 1½ teaspoons coriander seeds

1 tablespoon plus 1½ teaspoons whole cloves

5 whole star anise

2 árbol chiles

1 tablespoon whole black peppercorns


2 pounds medium carrots (about 2 large bunches), peeled

2 teaspoons extra-virgin olive oil

2 teaspoons honey

½ teaspoon salt, plus more to taste

Nonstick pan spray


1. Make the spice mix: On a cutting board, add all of the spices. Cover with a cloth towel and use a rolling pin to crush them until they are broken into smaller bits (don't smash into a fine powder).

2. Make the carrots: Preheat the oven to 375°. In a large bowl, add the carrots and drizzle with the olive oil and honey. Sprinkle the crushed spices and salt over the carrots and toss to coat. Lightly coat a rimmed baking sheet with nonstick pan spray. Transfer the carrots to the baking sheet and cover with aluminum foil. Roast the carrots until they are very fragrant and tender, about 2 hours. Remove the carrots from the oven and discard the foil. Use a pastry brush or a paper towel to gently brush the spices from the carrots (discard the spices), then use a metal spatula to transfer the carrots to a large plate for serving. Calories per Serving: 80; Sodium: 260mg; Total Carbohydrate: 16g; Fiber: 4g; Fat: 2g

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