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5 from 1 vote

Moroccan Roasted Carrots with Orange Recipe

Servings: 4 -6
Author: Pamela

Ingredients

  • 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

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
  • Melt the coconut oil in a small saucepan and add the salt, spices, maple syrup and orange juice, and whisk until well combined.
  • Place the carrots and the orange pieces on the baking sheet and pour the coconut oil/spice mixture over everything and toss to coat.
  • Roast the carrots for 20-25 minutes, until tender but still with a bite. Garnish with herbs and serve hot, warm or room temperature.