I’ve still been on a vegetable side dish kick well into February. It could be that I’m inspired by the beautiful produce I have been getting from Imperfect Produce (definitely true), or that I’ve just been craving heaps and heaps of vegetables (also true). These Moroccan Glazed Carrots are so easy to make and will add a fun zing to whatever meal you are preparing.
The Moroccan spice blend does require a lot of spices, but for some of them, a little bit goes a long way. I like to head to the bulk section of my grocery store and get small amounts of the ones I use less frequently. I love the profile of these spices: you get the sweetness of the cinnamon, heat of the cayenne, earthiness of the coriander, and so on. Then, mixing the spices up with a simple glaze, add the sweetness of some fresh carrots, and the whole dish comes together. I opted for a glaze that uses both honey and brown sugar because I find that they caramelize differently and provides a little more depth of flavor to the carrots. However, if you only have one or the other, that would work just as well. How have you been cooking your winter vegetables?
Moroccan Glazed Carrots
Ingredients
Spice Mixture
- 1/2 tsp. Ground Ginger
- 1/8 tsp. Ground cardamom
- 1/4 tsp. Ground Cinnamon
- 1/4 tsp. Allspice
- 1/4 tsp. Ground coriander
- 1/4 tsp. Nutmeg
- 1/4 tsp. Black pepper
- 1/8 tsp. Cayenne Pepper
- 1/8 tsp. salt
- Pinch Ground cloves
Glazed Carrots
- 1 lb. Carrots
- 3 Tbsp. Honey
- 1 Tbsp. Brown sugar
- 1 Tbsp. olive oil
- Parsley for garnish
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a small bowl, combine all of the spices and mix together and set aside. Chop carrots into chunks making sure they are about similar sizes so they cook evenly.
- In a large bowl, whisk together the honey, brown sugar and olive oil. Add the chopped carrots in and sprinkle with 1 1/2 tsp. of the spice mixture. Stir until carrots are fully coated.
- Place on lined baking sheet and cook at 400 degrees for 20 minutes, rotating the pan once halfway through.
Jeanine
February 22, 2018Cannot wait to try them!
Eva Minette
February 23, 2018Looking forward to hearing how you like them!
Amanda
February 22, 2018This looks great…always looking for more good veggie ideas!
Eva Minette
February 23, 2018Thanks! It’s always good to toss some new biggie dishes in the mix. 🙂
Catherine @ Ten Thousand Hour Mama
February 22, 2018YUM! I love roasted carrots—they’re one of my favorite side dishes—but I’ve never seasoned them anything like this. Can’t wait to try out your recipe!
Eva Minette
February 23, 2018They will be the most multi-dimensional flavored carrot ever, so many wonderful spices!
Erin @ Platings and Pairings
February 22, 2018Ooh – The spice blend on these sounds absolutely amazing! Can’t wait to give them a try.
Eva Minette
February 23, 2018Thank you! This spice combo is so hard to beat!
Renee @ The Good Hearted Woman
February 23, 2018I have been vacillating about signing up for Imperfect Produce, and I think you’ve just helped me make my decision. Thanks, Eva!
Eva Minette
February 23, 2018I have been subscribed to Imperfect for many months now and each delivery is a highlight of my week. Such wonderful produce!
Jenni LeBaron
February 23, 2018These look so good! I love the warm spice blend you created for this. I bet the aroma is wonderful!
Eva Minette
February 23, 2018The spice combination is definitely aromatic!
Natasha
February 26, 2018These look delicious!
Jeanine
February 27, 2018The carrots were a big hit! Should’ve made more. Definitely going to make again.