Moroccan-Spiced Roasted Carrots
I hope everyone’s New Year is off to a great start! I took a little time off the blog to focus on the holidays and family. Now I’m back with a crop of new recipes, including a “mini-series” of side dish recipes.
Before I introduce this recipe, I’m proud to announce that I was chosen to be a Cooking Superstar on Cut Out and Keep. If you’re not familiar it, Cut Out and Keep is a terrific craft sharing site. If you want to share recipes and crafts but you don’t have a blog, or they don’t fit the theme of your blog, this site is a great way to showcase them. It’s also a great way to meet other crafters and cooks. I hope you’ll take a look around over there.
I tried some new dishes over the holidays that I was quite happy with. I made a veggie chicken and spinach lasagna for Christmas dinner that I’m sure will become a new tradition – it was that good. I’ve also made a couple of desserts that were keepers, and a couple of new soup recipes. However, I’ve reached the point on this blog where, with rare exceptions, I only want to feature recipes if I have made them at least twice. So they’re in my list and you’ll see them when I feel like they’re perfect.
I also made a lot of old favorites with new side dishes. These, I had a chance to make more than once. This carrot recipe, for example, I first made as part of Thanksgiving dinner, then again to accompany veggie loaf. I found this on Kalyn’s Kitchen. Roasted carrots aren’t something I had made before and I was really happy with how toasty and tasty they were. We loved this spice blend, too. I’ve changed up the spice mix a bit to make just enough for a pound of carrots and played around with different temperatures, but otherwise these are much like Kalyn’s recipe. Thus, I’m sending these to Bookmarked Recipes at Jac’s blog Tinned Tomatoes.
You can roast carrots at any temperature from 350 to 475 F. If you're also baking a casserole at the same time, roast the carrots at the temperature specified by the casserole recipe, then remove the casserole and turn the heat up to 475 to finish the carrots. The extra-high temperature will ensure that they take only another 5 minutes or so.
- 1 pound carrots
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon mild chili powder (I used Kashmiri, but ancho would be great too)
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- Pinch of freshly ground black pepper
- 1-1/2 tablespoons olive oil
Preheat oven to 400 F. Oil a roasting pan. Peel carrots. Cut each in half and then cut each half lengthwise into two to five pieces. Try to make the pieces have the same diameter so that the carrots will cook evenly.
In a small bowl, mix together the spices, cumin through black pepper. Toss the carrots with olive oil, then add the spices and toss to coat the pieces.
Roast for about 40-45 minutes or until tender, turning over once or twice while cooking.