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Oil Free Moroccan Roasted Carrots

Catherine BarclayCatherine Barclay
Indulge in the vibrant flavours of Moroccan Roasted Carrots, a delightful dish that showcases tender, caramelized carrots seasoned with warm spices, lemon juice, pistachio and dried fruit, roasted to perfection.
This incredible combination creates a unique balance of sweetness and spice that will tantalize your taste buds. Perfect as a side dish or a flavorful addition to any meal, you won't want to miss out on this exquisite culinary experience!
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Course Side Dish

Ingredients
  

  • ¼ cup shelled unsalted pistachios halved
  • 700 grams carrots peeled, cut lengthways into quarters
  • 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
  • grounded pepper cloves for taste

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. Add a small amount of water to the bottom of the tray.
  • 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 cool before mixing in the dressing. Can be served hot or cold.
Keyword Carrots, moroccan, plant-based, vegan, vegaterian, wfpb
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