Recipes

Moroccan-Spiced Carrots

Find out what the big dill is over this elevated side
35 Ratings
100% would make again
How to Make Moroccan-Spiced Carrots
Photo: Rachel Vanni/Tasting Table

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.”

Moroccan-Spiced Carrots

Recipe adapted from Andrew Carmellini, Leuca, Brooklyn, NY

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

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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