Monday, 3 April 2017

Moroccan Spiced Roasted Carrots

Here we are in April and the veggie selection is definitely shrinking. Lots of good old carrots, though. These take a little time to roast but are otherwise very fast and simple. They'd be great with baked chicken, which would cook in a similar amount of time if you are using bone-in pieces. Fish too, but it should just go in to be baked for the last 10 minutes or so.

As ever, the hot pepper should be the type and amount that is right for you. (I used Aleppo, and thought it could have been a bit hotter for me but others may not think so.)

I would also try this paste with squash or sweet potatoes - can't see how it wouldn't be good.

4 servings
1 hour - 15 minutes prep time

Moroccan Spiced Roasted Carrots

Make the Spice Paste:
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon sweet or smoked Hungarian paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground Cayenne or Aleppo pepper
1 tablespoon apple butter
1 tablespoon mild vegetable oil
3 tablespoons water

Grind the coriander and cumin seeds, and put them in a small mixing bowl with the rest of the spices. Mix in the apple butter, oil, and water. 

Prepare the Carrots & Roast Them:
450 grams (1 pound) carrots

Preheat the oven to 425°F.

Peel and trim the carrots, and cut them into quarters lengthwise (or sixths, or eighths, if they are fat) and toss them with the paste. Roast them for 30 to 40 minutes, until done to your liking.




Last year at this time I made Korean Sweet & Salty Potatoes.

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