Best 5 Berber Carrots Recipes

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Indulge in the vibrant flavors of Berber Carrots, a culinary delight that combines the sweetness of carrots with a harmonious blend of spices. Originating from North Africa, this delectable dish is a staple in Berber cuisine, known for its aromatic and earthy flavors. The carrots are slow-cooked in a flavorful broth infused with aromatic spices, resulting in a tender and succulent texture. This recipe collection offers variations of Berber Carrots, catering to diverse preferences. Explore the classic Berber Carrot Tagine, where the carrots are braised in a rich tomato-based sauce. For a delightful twist, try the Berber Carrot Salad, a refreshing combination of roasted carrots, fresh herbs, and a zesty dressing. If you prefer a hearty and comforting meal, the Berber Carrot Soup is a perfect choice, where the carrots are simmered in a creamy broth, creating a velvety and soul-warming dish. Each recipe promises a unique culinary experience, allowing you to savor the diverse flavors of Berber Carrot cuisine.

Here are our top 5 tried and tested recipes!

BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS



Berbere-Spiced Roasted Carrots, Chickpeas and Onions image

This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 pound medium carrots, peeled, ends trimmed (about 4)
1 large red onion, trimmed and cut into 1-inch dice
One 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons Berbere, recipe follows
Kosher salt
5 tablespoons Berbere, recipe follows
1/4 cup red wine
2 tablespoons honey
Kosher salt
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

  • For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
  • For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
  • Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
  • Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.

BERBERE



Berbere image

Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.

Provided by Food Network

Time 10m

Yield 1/2 cup

Number Of Ingredients 14

1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

  • Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

ORANGE-MAPLE ROASTED CARROTS AND FENNEL



Orange-Maple Roasted Carrots and Fennel image

Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 8

4 medium carrots, washed and trimmed
1 medium fennel bulb
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
¼ teaspoon dried thyme
1 tablespoon maple syrup
¾ teaspoon grated orange zest

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
  • Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g

BERBERE ROASTED CARROTS & FENNEL WITH ORANGES



Berbere Roasted Carrots & Fennel with Oranges image

This side starts as something very familiar--roasted vegetables. But the berbere makes the sweet carrots and fennel taste earthier and the orange gives the dish a sprightly edge. Two little changes, but so much complexity. When you drive through Ethiopia, you will see women on the roadsides selling chiles, ginger, and garlic. Others sell spices--coriander, fenugreek, allspice, cardamom. These are some of the ingredients you need to make berbere, the spice mix that permeates every aspect of Ethiopian food. It is a deep red, the color of red clay. It's not a fiery mix. Cooked long and slow, berbere is earthy; added later, it can be lively and bright. When I discovered it, I couldn't wait to begin playing with it. I hope you will, too.

Provided by Marcus Samuelsson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
4 tablespoons unsalted butter
4 fennel bulbs, cored and cut horizontally into 1/2-inch slices
1 pound carrots, peeled and cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 2 oranges
1 teaspoon Berbere, recipe follows, plus more for serving
Segments of 2 oranges
1/4 cup fresh mint leaves, torn, plus more for serving
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
6 cardamom pods
4 whole cloves
3 or 4 allspice berries
1/2 cup dried onion flakes
5 dried stemmed and seeded chiles de arbol
3 tablespoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg

Steps:

  • Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
  • Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
  • Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.

BERBER CARROTS



Berber Carrots image

Make and share this Berber Carrots recipe from Food.com.

Provided by AZPARZYCH

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon coriander seed
1/2 teaspoon caraway seed
1 tablespoon olive oil
1 lb carrot, thinly sliced
2 tablespoons white wine vinegar
salt

Steps:

  • Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
  • Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
  • Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
  • Add the ground spices and cook, stirring for 1-2 minutes.
  • Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.

Tips:

  • Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or cracks. Fresh, young carrots will have a sweeter flavor.
  • Peel and cut the carrots evenly: This will help them cook evenly. If you are using baby carrots, you can leave them whole.
  • Don't overcrowd the pan: When roasting the carrots, make sure to spread them out in a single layer so that they can brown evenly.
  • Roast the carrots at a high temperature: This will help them caramelize and develop a delicious flavor.
  • Season the carrots well: Use a combination of spices, herbs, and salt and pepper to taste. Berber spice is a must-have for this recipe, but you can also add cumin, coriander, paprika, or chili powder.
  • Roast the carrots until they are tender: This will usually take about 20-25 minutes, but the cooking time may vary depending on the size and thickness of the carrots.
  • Serve the carrots immediately: Roasted carrots are best served hot, but they can also be served at room temperature or cold.

Conclusion:

This recipe for Berber carrots is a delicious and easy way to enjoy this healthy vegetable. The carrots are roasted until they are tender and caramelized, and the berber spice gives them a unique and flavorful taste. This dish is perfect for a side dish, appetizer, or snack. Whether you are a seasoned cook or a beginner, this recipe is sure to please everyone at your table. So next time you are looking for a healthy and delicious side dish, give this recipe a try.

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