Moroccan-Spiced Roasted Carrots (vegan, gluten-free)

 Moroccan-spiced Roasted Carrots @

There is a lot of snacking that goes on in this house during the day. I said that in a passive way but really I mean that I, myself, me – I snack all day.  I try to save dinner leftovers for next-day lunches but sometimes we just eat a lot. Food tastes good, yo. I could make my own lunch because I’m home most weekdays, but for all I love cooking, making breakfast, dinner, and blog-whatever is enough for me. Also, I double as the dishwasher so I try to be green and save energy (; 

Moroccan-spiced Roasted Carrots @

What I normally eat for my day-long lunches is a lot of dried fruit and nuts, toast with jam, and carrots. Carrots are the perfect no-mess food, completely self-contained, no utensils or dishes necessary. 

While I can usually think of new ways to use the ingredients I buy often, carrots just never seem that exciting. Fortunately, this dish is easy, different, and a great way to start treating carrots like a real vegetable (and not a bag of potato chips, poor things).

The spice combo here is North African in inspiration, and gives a warming, fragrant quality to the sweetness of oven-roasted carrots. A hint of orange brighten things up as well.  

Moroccan-spiced Roasted Carrots @

These is, ironically, a great, easy lunchtime dish – layer these carrots on toast with a bit of butter and you’re set. You don’t even have to get too many dishes dirty – a knife, peeler, cutting board, and roasting pan (mix the spices and oil with the carrots right on the pan – and you can eat off that too: don’t take yourself too seriously).

Otherwise serve them as a side for dinner – they would be great with nutty brown rice. They can also be grilled until tender if you are lucky enough to have space for a grill (I’m jealous).

Moroccan-spiced Roasted Carrots @

Moroccan-Spiced Roasted Carrots
  1. 3/4-1 lb smallish, thin carrots, peeled
  2. 2-3 tablespoons olive oil
  3. juice of 1/2 orange + thinly-cut slices of the other half
  4. 1 teaspoon ground cumin
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground ginger
  7. 1/4 teaspoon ground cayenne pepper
  8. 1/4 teaspoon sea salt
  9. a few sprigs of carrot greens (or: fresh parsley) to garnish
  1. Preheat the oven to 350°.
  2. Wash and peel the carrots. Cut in half (lengthwise) any that are much larger than the others. Lay the orange slices on a roasting pan or walled cookie sheet and pile the carrots on top.
  3. Mix the oil, orange juice, spices, and salt in a small bowl. Pour over the carrots and use your hands to make sure the carrots are evenly coated.
  4. Bake for 15-20 minutes or until tender. Sprinkle with the parsley or carrot greens and serve..
Adapted from Cooking Light
Adapted from Cooking Light
chel rabbit

6 thoughts on “Moroccan-Spiced Roasted Carrots (vegan, gluten-free)

  1. Dana

    These are absolutely gorgeous! Makes me wish for fall root vegetables roasting in my kitchen!! Your photos are beautiful xxx Dana

  2. c. mike

    yer such a chelrabbit. but holy crap those are some purdy carrots!

    lately i’ve been fascinated by a dish i construct for the restaurant where colorful shaved (squiggly), poached (sweet) & pickled (salty-tart) carrots are tossed in a fennel&garlic aioli and abstractly plated on top of octopus carpaccio with watercress sprigs, sunflower seeds and tiny dollops of yogurt. i’m not a fan of slicing up octopi, but it’s opened my mind to carrot versatility and i’m excited to check this out

  3. Pingback: happyvibes-healthylives: Moroccan Spiced Carrots | Dieting 'n' Fitness

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