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Homemade Moroccan Spiced Carrots photo

Moroccan Spiced Carrots

Carrots parboiled, tossed in Moroccan spice blend and olive oil, then roasted until caramelized and finished with pine nuts and chopped fresh mint.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Moroccan
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 chunky carrots
  • 2 teaspoonmoroccan spice blend
  • 1 tablespoonolive oil
  • 1 tablespoonpine nuts
  • 1 tablespoonchopped fresh mint

Equipment

  • Oven
  • Saucepan
  • Baking Tray
  • Parchment Paper

Method
 

Instructions
  1. Preheat the oven to 220°C / 430°F / Gas Mark 7.
  2. Peel the 8 chunky carrots, trim off the tops and tails.
  3. Cut each carrot lengthways into quarters.
  4. Bring a pan of water to a boil. Add the cut carrots and cook for 6 minutes, until just cooked through.
  5. Drain the carrots and return them to the empty pan.
  6. Add 1 tablespoon olive oil and 2 teaspoons Moroccan spice blend to the carrots. Gently toss in the pan to coat all pieces evenly.
  7. Line a baking tray with parchment paper and arrange the coated carrots in a single layer on the tray.
  8. Roast in the preheated oven for 15 minutes, until the carrots are crisp at the edges.
  9. Transfer the carrots to a serving dish and garnish with 1 tablespoon pine nuts and 1 tablespoon chopped fresh mint.