Moroccan Spiced Carrots

Last night, my family had a late dinner and didn’t sit down for until after 9:30. Although starving, it was the perfect opportunity to try out these carrots. It was a super fast side dish to make. Plus, I love food with a bunch of spices on it. Unfortunately, my dad did not particularly like it (he does not like soft carrots) and my brother would not eat it (he does not like anything resembling a vegetable). But maybe this was a good thing. After all, it meant more for me!

Moroccan Spiced Carrots 


1/2 lb carrots, peeled

1 tsp turmeric

1/2 tsp cumin

1/2 tsp ginger

1/2 tsp cilantro

1/2 tsp cinnamon

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1/2 Tbsp olive oil

1/2 onion, chopped

1 garlic clove, minced

1 Tbsp lemon juice

salt and pepper to taste

garnish: cilantro and crushed red pepper flakes


Cut the carrots into 1/4 inch coins and steam until tender, about 12 minutes. Meanwhile, add and mix all spices (from turmeric to cayenne pepper) in a small bowl. Next, heat oil in a skillet and then add the onion and garlic clove. Sauté for about 5 minutes. Add in steamed carrots, the spice mixture, lemon juice, salt, and pepper and mix all together. Let cook for 5 minutes, stirring every so often. Before serving, garnish with more cilantro and crushed red pepper flakes.


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