Moroccan Roasted Carrots Recipe
A simple recipe for Moroccan Roasted Carrots- served as a side dish or over lentils for a Moroccan-inspired vegetarian Bowl. From America's Test Kitchen- Complete Mediterranean Cookbook.
How to Make the Best Moroccan Roasted Carrots
These Moroccan Roasted Carrots bring a burst of warm, aromatic spices to your dinner table. The combination of sweet caramelized carrots with a bright orange and cumin dressing creates a side dish that’s both comforting and exotic. It’s the perfect way to elevate humble carrots into something truly special.
Roasting at high heat allows the natural sugars in the carrots to caramelize beautifully, while the touch of brown sugar intensifies that golden, crispy exterior. The Moroccan-inspired dressing—with its hints of citrus, cumin, and warming Aleppo pepper—adds layers of flavor that make this dish absolutely irresistible.
Serve these alongside grilled chicken or lamb, or pile them over a bed of lentils for a satisfying vegetarian meal. The fresh cilantro and orange zest on top provide a vibrant finishing touch that ties all the flavors together.
Moroccan Roasted Carrots
A simple recipe for Moroccan Roasted Carrots- served as a side dish or over lentils for a Moroccan-inspired vegetarian Bowl. From America's Test Kitchen- Complete Mediterranean Cookbook.
Ingredients
Roasted Carrots
Moroccan Dressing
Garnish
Instructions
Prepare and Roast the Carrots
- Preheat oven to 425°F.
- Scrub or peel the carrots then cut into 3-4 inch pieces. Cut in half length-wise, and quarter the thicker pieces so all are relatively the same thickness (no bigger than ½ inch thick).
- In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a parchment-lined sheet pan.
- Roast for 20 to 25 minutes, stirring the carrots halfway through. Carrots should be tender and slightly caramelized.
Finish with Dressing
- Whisk the orange juice, Aleppo chili pepper, cumin and cinnamon together in a small bowl.
- Toss the dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.
Notes
- Cut carrots to uniform thickness for even roasting.
- The brown sugar helps achieve a nice caramelized exterior.
- Aleppo pepper provides a mild, fruity heat—adjust to your preference.
