Moroccan Spiced Carrots

Name: Moroccan Spiced Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 600g carrots, cut in thick rounds; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp harissa paste; 2 tbsp lemon juice; 3 tbsp olive oil; 1 tsp sugar; 1 handful fresh coriander and parsley

Slow-cooked Moroccan carrots with cumin, paprika and harissa — served warm or at room temperature as a mezze or side. Letting them cool before serving is deliberate; the flavours are more pronounced once they're not piping hot.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

Mediterranean

vegetarianvegangluten-free

Ingredients

600gcarrots, cut in thick rounds

4 clovesgarlic, minced

2 tspground cumin

1 tspsmoked paprika

1 tspharissa paste

2 tbsplemon juice

3 tbspolive oil

1 tspsugar

1 handfulfresh coriander and parsley

Instructions

Boil carrots in salted water until just tender, drain.

Heat olive oil, fry garlic until golden.

Add cumin, paprika and harissa, cook 1 minute.

Add carrots and toss to coat in spices.

Add lemon juice, sugar and season generously.

Cook 5 minutes until carrots are caramelised.

Cool to room temperature.

Scatter with coriander and parsley, serve as part of a mezze.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

170

Protein

1.9g

Fat

11g

Carbs

18g

Fiber

4.7g

Sodium

125mg

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