Roasted Carrots with Ras El Hanout

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Roasted Carrots with Ras El Hanout

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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