Moroccan Spicy Carrots Food

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

MOROCCAN CARROTS

Steps:

• 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
• 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
• 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

MOROCCAN CARROTS

Steps:

• Thinly slice 3 large carrots and put in a bowl; set aside. Toast 1/2 teaspoon each ground cumin and sweet paprika and a pinch each of cinnamon and cayenne in a dry skillet over medium-low heat, stirring, until fragrant, 1 minute. Swirl in 2 tablespoons olive oil, then swirl in 1 tablespoon lemon juice. When it bubbles, add 1 grated small garlic clove and cook, swirling the pan, 15 to 20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup chopped parsley, season with salt and pepper and toss. Serve with harissa, if desired.

SPICED CHAR WITH MOROCCAN CARROTS

Steps:

• Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
• Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
• Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.

MOROCCAN SPICY CARROTS

Steps:

• In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
• While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
• In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

MOROCCAN SPICED CARROT SALAD

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

MOROCCAN STYLE SPICY PICKLED VEGETABLES

Steps:

• Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
• Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

MOROCCAN-SPICED BABY CARROTS

Steps:

• Preheat to 450°F.
• Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
• Arrange carrot mixture in a single layer on a jelly-roll pan.
• Bake at 450° F for 13 minutes, turning once.
• Sprinkle with cilantro.

SPICY MOROCCAN CARROT SALAD

Steps:

• Peel carrots and dice them; place in a large saucepan and cover with salted water.
• Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
• Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
• Remove from heat and season liberally with salt, stir well, and let cool.
• Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
• Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

MOROCCAN CARROTS

Steps:

• To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
• Cook carrots in boiling water to just tender.
• Drain.
• Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
• Serve at room temp.

MOROCCAN-STYLE CARROTS

Steps:

• In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

MOROCCAN SPICED CARROTS

Steps:

• Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
• Sprinkle with extra chopped coriander to serve.