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    Home » Side Dish

    Roasted Carrots with Moroccan Spices

    May 17, 2013 · Modified: May 18, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    Roasted Carrots with Moroccan Spices - Andrea Meyers

    I planted our first carrots two years ago. We have raised beds over heavy clay soil, so I opted for shorter Danvers half longs. Crop failure the first year, then finally last year we got some. Monkey Boy was so excited when he pulled them and realized that carrots really do grow underground. So our luck took a turn for the better and I planted more Danvers half longs this spring.

    And now the bunnies are moving in. Again.

    Yesterday I found what looked to be a fat mama bunny digging in the middle of our herbs, just a few feet away from the carrot tops. She had a mouth full of grass and leaves and was making a pile underneath the thyme. Apparently she was planning to have her babies right there, but of course we disagreed on that. After relocating her to the woods on the other side of the fence, I shored up the holes in the chicken wire we have running around the fence line. She sat and stared at me with the grass and leaves in her mouth as I fussed at her for digging up my herbs. Then she loped away, presumably in search of another spot for her nest.

    Don’t get me wrong, I adore cute bunnies, but there is a reason for the old saying, “breed like rabbits.” I fear the local rabbit population is about to erupt in our backyard vegetable garden.

    And this does not bode well for our carrot seedlings.

    Hopefully we’ll be able to keep the bunnies at bay and harvest some carrots in a couple months. In the meantime, some store-bought carrots will work just fine for dinner.

    Carrots with green tops - Andrea Meyers

    I tried this recipe from Cooking Light, and I will say it’s good. If you like Moroccan flavors, you have try this. Just toss the carrots with the olive oil, lemon wedges, and spices, and roast.

    Roasted Carrots with Moroccan Spices - Andrea Meyers

    Recipe Notes

    I like the flexibility of this recipe. Use a bag of precut baby carrots for a weeknight, or go for fancy carrots with the tops for special meals. I really wanted to try this with our Moroccan Preserved Lemons, but we're out right now. Time to start another batch!

    Roasted Carrots with Moroccan Spices - Andrea Meyers
    Print Pin

    Roasted Carrots with Moroccan Spices

    Adapted from Cooking Light.
    Prep Time5 mins
    Cook Time13 mins
    Total Time18 mins
    Course: Vegetable
    Cuisine: Moroccan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: carrots, roasting
    Servings: 4
    Calories: 107kcal
    Author: Andrea Meyers

    Equipment

    • baking sheet, lightly coated with olive oil
    • medium bowl
    • small bowl

    Ingredients

    • 12 ounces carrots (tops trimmed and peeled)
    • 2 tablespoons olive oil
    • 1 lemon (cut into 8 wedges)
    • 1 teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground red pepper
    • 1 tablespoon chopped fresh cilantro
    US Customary - Metric

    Preparation

    • Preheat the oven to 450°.
    • Toss the carrots with the olive oil and lemon wedges. Combine the cumin, cinnamon, salt, and red pepper in the small bowl, then toss the spice mixture with the carrots.
    • Arrange the carrots in a single layer on the prepared baking sheet. Bake in the preheated oven until the carrots are crisp-tender, turning once, about 13 minutes. Serve with the fresh cilantro.

    Nutrition

    Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 318mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14260IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    More Carrot Recipes From Other Blogs

    • Sass & Veracity – Roasted Spiced Carrot and Quinoa Salad
    • The Perfect Pantry – Moroccan Carrot Salad
    • A Veggie Venture – Chutney-Glazed Carrots
    • 5 Second Rule – Spring Carrot Sauté

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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    Reader Interactions

    Comments

    1. Germaine says

      May 18, 2013 at 8:13 pm

      Scrumptious looking carrots! Hope the bunnies move to another garden!

      Reply
      • Andrea says

        May 23, 2013 at 8:32 pm

        Thank you, I hope so too!

        Reply
    2. Janet says

      May 19, 2013 at 3:19 pm

      Been there, done that! It's a pain, but extend your chicken wire underground at least 8". Mama Bunny will become discourage and look elsewhere.

      Reply
      • Andrea says

        May 23, 2013 at 8:33 pm

        Thanks Janet, we are working on improving the defenses. 🙂

        Reply
    3. JACKIE FICHTER says

      May 24, 2013 at 9:01 pm

      This is my first year with carrots. I bought a VegieTrog and planted my first crop. The seedlings are peeking up and I am looking forward to roasted carrots with Maroccan Spices. Hi to your mom ! jackie

      Reply
      • Andrea says

        May 25, 2013 at 11:15 am

        Thanks Jackie, I'll say hi for you!

        Reply

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