Saturday, November 10, 2007

Roasted Carrots Recipe with Moroccan Spice Mix

I guess serious food lovers all over the U.S. are on a countdown to Thanksgiving, with less than two weeks until the big turkey day. I've been having fun again this year trying out new Thanksgiving Recipes to replace traditional things like candied sweet potatoes and potatoes and gravy. Whether it's due to luck or hours spend looking at Thanksgiving issues of my favorite food magazines, I'm not sure, but I've had some wonderful finds. I already shared how I loved the Roasted Butternut Squash with Moroccan Spices from Fine Cooking Magazine, and promised I'd be trying other vegetables Fine Cooking suggested for this spice mix. These carrots were the second one I tried (more to come!) and a complete winner.

I just can't say enough good things about this mixture of spices and how it adds such life to ordinary vegetables. Although there's no sugar, the warm blend of spices gives a slightly sweet flavor that really brought out the best in roasted carrots. For much of my life I wasn't a fan of cooked carrots, but all that changed when I discovered roasted carrots. This side dish is nutritious, inexpensive, and carrots are something most people keep in the fridge, so mix up a bunch of these spices and try it on some carrots!

Roasted Carrots with Moroccan Spice Mix
(Makes 3-4 servings, recipe slightly adapted from November 2007 issue of Fine Cooking Magazine)

1 lb. carrots, peeled and sliced in diagonal pieces
(I would use small whole carrots next time, but since I had "baby" carrots in the fridge, I tried the recipe with them.)
2 T olive oil
1/2 tsp. salt
fresh ground black pepper

Spice Mix Ingredients:
(makes enough for 5 batches of roasted veggies)
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.)

Preheat oven to 450 or 475F. (Recipe specified 475F, but I was using my toaster oven which only goes to 450. I used the convection oven at 450 to roast the carrots in the photo.)

Wash or peel carrots and cut into pieces about 2 inches long. I like to cut them on the diagonal, which gives some thinner spots that get a bit more browned and crisper. If you don't want that effect, cut them straight across. Put carrots into plastic bowl and toss with olive oil, salt and fresh ground black pepper, and 1 tsp. of spice mix.

Cover shallow roasting pan with foil, and spray with non-stick spray or mist with olive oil. Arrange carrots in a single layer on pan. Roast 25-30 minutes, turning every 10 minutes, or until carrots are starting to brown and are slightly shriveled. Serve immediately.

Fine Cooking recommends using this spice mix on butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

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South Beach Suggestions:
Carrots are a great choice for phase two or three of the South Beach Diet. This recipe would be a great Thanksgiving side dish. It would also taste great with something like Chicken and Asparagus with Three Cheeses or Chicken Piccata Recipe with Fried Capers.

More Out-of-the-Ordinary Ways to Cook Carrots
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients)
Roasted Carrots and Turnips with Balsamic and Herbs
Roasted Baby Carrots from Simply Recipes
Moroccan Style Carrots from Morsels and Musings
Caraway (or Cumin) Carrots on Soft Goat's Cheese from Lucullian Delights
Brown Sugar Glazed Carrots from Culinary in the Country
Carrots with African Spices from A Veggie Venture
Gingered Carrots with Cumin and Basil from La Tartine Gourmande
How to Glaze Carrots from CookThink
Honey Ginger Carrots with Citrus Salt from Jaden's Steamy Kitchen
Carrots with Honey from Fresh Approach Cooking
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More to Chew On:


  1. I love carrots in any form!
    I usually use chili powder ane paprika when I roast - the rest of the spices sound wonderful...And I have everything but the cumin (including the cloves which I have to get at the health hood store).
    Great idea!

  2. Your Moroccan spice mix would work very well with chicken, too. Looks delicious.

  3. Roasted carrots sound like a great idea.

  4. Looks delicious! I will definitly give it a try! You have a great blog by the way. Hope mine will be as great as yours someday.

  5. Mmm, love roasted carrots! The Moroccan spice mix sounds like an interesting twist.

  6. My kids love carrots so it's always nice to find new ways to prepare them. Thanks.

  7. I love carrots but seldom get past having them honey-glazed. And funnily enough I was thinking on the train on the way to work this morning (as you do!) of making some sort of roasted carrots for dinner tonight. This could be The Once ;-) You're certainly on a roasted veg roll!

  8. So glad everyone can see the possibilities in these simple roasted carrots with the Moroccan spices. Made them again and they are just fantastic! Thanks for the nice thoughts everyone.

  9. The Moroccan spice mix seems heavenly. I love the spices in that mix.

  10. oh yum. i bought carrots at the farmer's market this weekend, but ended up making carrot leek soup! i will definitely try this recipe next week!

  11. Thank you for this recipe! It is not something I would normally try, but I had a five pound bag of carrots waiting to be used, and it struck my fancy. I made a batch, intending to freeze it in a couple of dinner portions, but I snacked on them while they were cooling and I ended up having to make a second batch! Now I have a lovely little canister full of this spice waiting for all sorts of glorious dishes.

  12. Zandila, so glad you liked it!

  13. I did NOT make this.... but I did use this to motivate and stimulate me heaviy and transform some plain carrots into something delish !

    thank you

  14. Wazzup, your carrots look great!


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