Moroccan Roasted Carrots with Orange Recipe
Serves: 4-6
  • 2 bunches farmer’s market carrots, tops trimmed or 1 ½ pounds regular carrots, peeled and cut in half lengthwise
  • 2 tablespoons unrefined virgin coconut oil, melted (or use olive oil or avocado oil)
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • pinch of cayenne
  • a few grinds freshly ground black pepper to taste
  • 2 Tablespoons pure grade A maple syrup
  • 1 orange, juiced (about 6 Tablespoons), then cut up into chunks (you can eat these, but they are just a little bitter after they're roasted)
  • 2 Tablespoons flat-leaf parsley, chopped
  • 2 Tablespoons fresh mint leaves, chopped
  1. Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
  2. Melt the coconut oil in a small saucepan and add the salt, spices, maple syrup and orange juice, and whisk until well combined.
  3. Place the carrots and the orange pieces on the baking sheet and pour the coconut oil/spice mixture over everything and toss to coat.
  4. Roast the carrots for 20-25 minutes, until tender but still with a bite. Garnish with herbs and serve hot, warm or room temperature.
Recipe by Pamela Salzman at