Moroccan Spiced Carrots

Moroccan Spiced Carrots


3 people made this

Transform carrots into this rich-tasting, spicy dish. The secret is the Moroccan spice blend, which includes a subtle hint of magic cinnamon (cassia).

Patsy Jamieson, Diane Temple

Serves: 4 

  • 6 carrots, peeled and cut into 6- x 1-cm sticks
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, crushed
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • pinch cinnamon (cassia)
  • pinch cayenne pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley or coriander

Preparation:10min  ›  Cook:8min  ›  Ready in:18min 

  1. Steam, microwave or boil carrots until crisp-tender, 4 to 6 minutes.
  2. Heat oil in a large non-stick frying pan over medium-low heat. Add garlic, paprika, cumin, cinnamon and cayenne. Cook, stirring, until fragrant, 1 to 2 minutes. Add carrots, lemon juice and parsley (or coriander). Stir to coat carrots with the spice mixture.

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Reviews (1)


Great taste when hot or cold! The directions were easy to follow. I added an extra clove of garlic to this wonderful recipe! - 23 Mar 2009

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