Moroccan Roasted Carrots
Experience a burst of North African flavours with Moroccan Roasted Carrots. These carrots, peeled and quartered lengthways, undergo a tantalizing transformation with a blend of aromatic spices—cumin, ginger, allspice, cinnamon, and a hint of cayenne pepper. Tossed with shelled unsalted pistachios and sweet dried cranberries or raisins, these roasted delights offer a harmonious balance of savoury and sweet.Enhanced by a drizzle of lemon juice, maple syrup, and minced garlic, these carrots boast a medley of tastes that awaken the palate. Whether adorned with fresh coriander for an extra layer of herbal freshness or seasoned with ground pepper to taste, this dish promises a delightful culinary journey through Morocco's vibrant and richly spiced cuisine, inviting you to savour each roasted carrot bite.
Ingredients
- ¼ cup shelled unsalted pistachios diced
- 700 grams carrots peeled, cut lengthways into quarrters
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ⅛ tsp allspice
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ½ cup dried cranberries or raisins
- 3 tbsp lemon juice
- 1 tbsp maple syrup
- 2 cloves garlic minced
- ¼ cup fresh coriander optional
- freshly ground pepper
Instructions
- Pre-heat oven to 200℃ (400℉)
- Mix all the spices into a small bowl.
- Layout the carrots onto a lined baking tray and toss with half of the spices.
- Bake for around 20 minutes, until tender, tossing halfway through.
- While cooking the carrots, combine the rest of the spices with all other ingredients.
- Remove carrots from the oven and allow to cool before mixing in the dressing. It can be served hot or cold.
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