Best 13 Moroccan Carrots Recipes

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Embark on a culinary journey to Morocco with our tantalizing Moroccan carrot recipes, a delightful fusion of flavors and textures that will transport your taste buds to the vibrant streets of Marrakech. From the classic carrot salad, a refreshing blend of sweet and tangy flavors, to the hearty carrot tagine, a savory stew brimming with aromatic spices, our collection offers a diverse range of dishes to suit every palate. Discover the secrets of Moroccan cuisine as you explore these delectable recipes, each bursting with the vibrant colors and rich spices that define this North African gem. Whether you're seeking a light and refreshing side dish or a comforting and flavorful main course, our Moroccan carrot recipes will undoubtedly satisfy your cravings.

Let's cook with our recipes!

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

MOROCCAN CARROTS



Moroccan Carrots image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 large carrots, peeled
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of ground cayenne
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, grated or very finely minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Harissa

Steps:

  • 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
  • 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
  • 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

MOROCCAN-STYLE CARROTS



Moroccan-Style Carrots image

Categories     Herb     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Low Cal     High Fiber     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound carrots, cut diagonally into 1/4-inch-thick slices
1 small garlic clove, minced
1 1/2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon sugar
a pinch of cayenne
2 teaspoons fresh lemon juice, or to taste

Steps:

  • In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

MOROCCAN BRAISED CHICKEN WITH CARROTS AND GOLDEN RAISINS



Moroccan Braised Chicken with Carrots and Golden Raisins image

Cumin and coriander infuse this chicken dish with North African flavors. The Moroccan recipe, which calls for braising the chicken thighs in white wine, makes a tasty dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1/2 teaspoon whole cumin seed
1/4 teaspoon coriander seed, crushed
2 tablespoons vegetable oil
6 chicken thighs (about 2 pounds), skin removed
Coarse salt and freshly ground black pepper
1 large onion, halved and thinly sliced
1/2 cup white wine
4 large carrots, peeled and cut on the bias into 1-inch pieces
1 1/2 cups low-sodium chicken stock
1/4 cup golden raisins
1 cup quinoa
1/4 cup cilantro leaves, chopped

Steps:

  • Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
  • Meanwhile, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
  • Sprinkle chicken with cilantro and serve with quinoa.

Nutrition Facts : Calories 365 g, Cholesterol 64 g, Fat 14 g, Fiber 2 g, Protein 24 g, Sodium 123 g

MOROCCAN CARROTS



Moroccan Carrots image

Want a nice side dish and don't want to heat up the kitchen? Great dinner idea for those hot summer nights.

Provided by bfr610

Categories     Side Dish     Vegetables     Carrots

Time 2h15m

Yield 4

Number Of Ingredients 9

4 large carrots, peeled and grated
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup raisins
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon chili powder
salt and ground pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Combine carrots, garbanzo beans, and raisins together in a bowl.
  • Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 47.9 g, Cholesterol 8.3 mg, Fat 10.4 g, Fiber 7.8 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 538.2 mg, Sugar 14.6 g

MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING



Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing image

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

Provided by WiGal

Categories     Salad Dressings

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

4 large carrots, grated
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
chopped walnuts (optional) or almonds (optional)
golden raisin (optional)
pine nuts, toasted (optional)

Steps:

  • Grate the carrots on the large holes of a box grater.
  • Cook carrots for 2 minutes--optional step.
  • Toss with only 1/4 cup of the dressing,.
  • Garnish with nuts, raisins, and pine nuts if desired, and serve.

MOROCCAN SPICY CARROTS



Moroccan Spicy Carrots image

Categories     Salad     Side     No-Cook     Vegetarian     Raisin     Carrot     Summer     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a first course

Number Of Ingredients 9

2 tablespoons golden raisins
1/8 teaspoon crumbled saffron threads
1 tablespoon plus 1 teaspoon hot water
4 large carrots
2 teaspoons ground coriander seeds
1/2 teaspoon ground cumin
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh cilantro leaves
freshly ground black pepper

Steps:

  • In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
  • While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
  • In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

MOROCCAN SPICED CHICKEN STEW WITH CARROTS



Moroccan Spiced Chicken Stew With Carrots image

Make and share this Moroccan Spiced Chicken Stew With Carrots recipe from Food.com.

Provided by katii

Categories     Stew

Time 2h5m

Yield 2-3 cups, 2 serving(s)

Number Of Ingredients 13

3 -4 carrots, scrubbed and cut into 1-1/2 inch lengths
2 boneless skinless chicken breasts, cut into large chunks
1 garlic clove, thinly sliced
1 cinnamon stick
1/4 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
salt and pepper
1 cup chicken broth
2 tablespoons golden raisins
1/4 cup cilantro leaf (optional)
gluten-free curry gravy mix (optional)

Steps:

  • Place carrots in an oven-proof pot.
  • Toss chicken with spices; add to pot.
  • Pour chicken broth overtop.
  • Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
  • Add raisins and cook 10 minutes more.
  • Top with cilantro leaves, if desired.
  • Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
  • Enjoy!

EASY MOROCCAN CARROTS



easy moroccan carrots image

Make and share this easy moroccan carrots recipe from Food.com.

Provided by Bonnie bonbon

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 cup carrots, peeled and chopped or 1 cup baby carrots
2 tablespoons olive oil or 2 tablespoons clarified butter
1 teaspoon balsamic vinegar
1 pinch salt
1 pinch black pepper
1 teaspoon honey
1/4 lemon, juice of
1 pinch cinnamon

Steps:

  • steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
  • in a mixing bowl or serving bowl, combine other ingredients.
  • add steamed carrots to other ingredients and mix.
  • Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.

MOROCCAN MEATBALLS WITH COUSCOUS AND ROASTED CARROTS



Moroccan Meatballs with Couscous and Roasted Carrots image

The flavors of Morocco are captured in this simple, spicy dish. To make the meatballs, use the reserved spice mix from our Spicy Potatoes and Peas with Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 35m

Number Of Ingredients 12

1 pound carrots, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3/4 pound ground beef chuck (85 percent lean)
1 1/2 teaspoons reserved spice mix from Spicy Potatoes and Peas with Chicken
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh cilantro leaves
1 bunch scallions, white and green parts separated, half of each minced and remaining thinly sliced
1 large egg, lightly beaten
1 cup couscous
1/2 cup sliced almonds, toasted
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 teaspoons oil and season with salt and pepper. Roast until tender and golden, 20 minutes, tossing halfway through.
  • In a medium bowl, combine beef, spice mix, cinnamon, cilantro, minced white and green scallions, and egg; season with salt. With hands, gently mix to combine and form into 16 meatballs. In a large skillet, heat 1 tablespoon oil over medium-high. Cook meatballs until browned on all sides, about 8 minutes total. Add 1/4 cup water, cover, and reduce heat to low. Cook until meatballs are just cooked through, 5 minutes.
  • Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add sliced scallion whites and cook, stirring, until softened, 3 minutes. Add 1 cup water, cover, and bring to a boil. Stir in couscous and season with salt and pepper. Cover, remove pan from heat, and let stand 5 minutes. Fluff couscous with a fork, and stir in almonds and sliced scallion greens. Serve meatballs and any pan juices with couscous, carrots, and lemon wedges.

Nutrition Facts : Calories 583 g, Fat 28 g, Fiber 8 g, Protein 33 g

MOROCCAN CARROTS



Moroccan Carrots image

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

Provided by Diana Adcock

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb of whole baby carrots, trimmed and peeled
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons sweet paprika
2 tablespoons ground cumin
3 cloves garlic, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
  • Cook carrots in boiling water to just tender.
  • Drain.
  • Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
  • Serve at room temp.

MOROCCAN SPICED CHICKEN WITH LEMON AND CARROTS



Moroccan Spiced Chicken with Lemon and Carrots image

Make and share this Moroccan Spiced Chicken with Lemon and Carrots recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
4 large chicken legs, separated at thigh joints
1 large onion, chopped (1 cup)
1 lb carrot, peeled,cut on diagonal into ½ inch thick slices
2 teaspoons paprika
1 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1 lemon, cut into 8 wedges and seeded
1 cup chicken stock
spiced couscous (you can find this in my recipes)

Steps:

  • Heat oil in heavy, large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Add to skillet and cook until brown on both sides.
  • Transfer to plate and set aside.
  • Add onion to skillet.
  • Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
  • Add carrots and stir 2 minutes.
  • Add spices and stir 1 minute.
  • Return chicken to skillet.
  • Add lemon and stock.
  • Bring to boil.
  • Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally).
  • Serve over spiced couscous, arranging lemon wedges as garnish.

MOROCCAN CARROTS



MOROCCAN CARROTS image

Categories     Carrot

Number Of Ingredients 9

4 medium carrots (3/4 pound), thinly sliced on a mandoline
1 cup fresh orange juice
1/4 cup water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Large pinch of sugar
1 tablespoon unsalted butter
Salt

Steps:

  • In a medium saucepan of boiling salted water, cook the carrots for 1 minute. Drain. 2. In a large skillet, combine the carrots with the orange juice, water, coriander, cumin and cinnamon and simmer over moderate heat, stirring occasionally, until just tender, about 10 minutes. Remove the skillet from the heat and stir in the sugar and the butter. Season the carrots with salt and serve.

Tips:

  • Choose the right carrots: Look for carrots that are firm, smooth, and have a deep orange color. Avoid carrots that are wilted, cracked, or have brown spots.
  • Peel and cut the carrots evenly: This will help them cook evenly. If you are using baby carrots, you can leave them whole.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the carrots from burning.
  • Add the right amount of liquid: You want enough liquid to cover the carrots, but not so much that they are swimming in it.
  • Season the carrots well: Salt, pepper, and cumin are all good options. You can also add other spices, such as paprika, ginger, or coriander.
  • Cook the carrots until they are tender: This will take about 10 minutes if you are using baby carrots, or 15-20 minutes if you are using larger carrots.
  • Serve the carrots hot or cold: Moroccan carrots are a versatile dish that can be served as a side dish, a main course, or even a snack.

Conclusion:

Moroccan carrots are a delicious and healthy dish that is easy to make. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you are looking for a new and exciting way to prepare carrots, give Moroccan carrots a try. You won't be disappointed!

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