Moroccan-style roasted carrots

A flavourful and versatile side dish!

The seasonings in this recipe go well with so many main course recipes. They play up on carrots’ natural sweetness but if you like things on the spicy side, you can also add in a little harissa, to taste. Many grocery stores and spice retailers stock ras al hanout these days; you’ll have little trouble finding a recipe online to make your own blend, if you prefer. Note that it is very easy to roast carrots in an air fryer; in this case I would not use the crisping rack as you want the carrots to be snuggled into the oil and honey while they cook (cooking time will be about half vs. conventional oven roasting). If you like the flavour profile of this dish, you might also enjoy two of my favourite Moroccan-style meals – this fabulous meatball and vegetable stew and this terrific chicken stew.   

Ingredients

Roasted carrots:

• 1 1/2 lbs (690 g) whole carrots (I like multi-coloured heirloom carrots)
• 2 tablespoons (30 mL) olive oil
• 1 tablespoon (15 mL) honey
• 1/2 teaspoon each salt and pepper

Dressing:

• 2 tablespoons (30 mL) fresh orange juice
• 1 teaspoon ras al hanout seasoning
• 1/4 teaspoon ground cinnamon

Garnish:

• Handful chopped cilantro (or Italian parsley)
• Grated zest of 1 large orange

Method

• Preheat oven to 425F. Line a baking tray with parchment and set aside.
• Scrub carrots (no need to peel unless the skins are really coarse) and trim the ends; slice into batons about 3 inches (7.5 cm) in length, and of relatively uniform thickness (about 1/2 inch or 1.25 cm).
• In a small bowl mix oil, honey, salt and pepper. Toss this with the carrots and spread out in a single layer on the prepared pan. Roast for 20 to 25 minutes, stirring the carrots halfway through. Carrots should be tender and slightly caramelized.
• While carrots roast, whisk together the orange juice, ras al hanout and cinnamon.
• Transfer cooked carrots to a serving bowl. Drizzle dressing over and toss gently then garnish with fresh herbs and orange zest.

Serves 4 – 6 as a side dish.