Moroccan Spiced Carrots Recipes

Steps:

• Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
• Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
• Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

Steps:

• Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
• Sprinkle with extra chopped coriander to serve.

Steps:

• Peel and quarter carrots and place in saucepan with just enough water to cover them.
• Bring to a boil and cook 2-3 minutes.
• Drain, return to the pan and add oil, garlic, cayenne, cumin and paprika.
• Cook until carrots are tender.
• Add lemon juice, salt and pepper.
• Chill and then garnish with parsley.
• Serve cold.

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

Steps:

• Preheat to 450°F.
• Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
• Arrange carrot mixture in a single layer on a jelly-roll pan.
• Bake at 450° F for 13 minutes, turning once.
• Sprinkle with cilantro.