These delectable Moroccan carrots feature the wonderful warm spices and flavors we associate with that North African country.
If you are looking for easy vegetable recipes that are ideal for serving when you have company, this one is perfect. It would be perfect as part of a Middle Eastern meal or served with a plainer meat, like roasted chicken or beef.
This is a perfect vegetarian recipe too and great as part of a Moroccan inspired vegetarian meal. There are so many wonderful vegetable based meal ideas that come out of that area of the world and this carrot recipe would be a perfection addition to your collection of Moroccan recipes.
We all Love Carrots
Carrots are such a staple in our kitchens yet most of the time we just boil them and add butter. At least that’s what I did until I started to explore things like roasting carrots or combining them with spices, nuts and raisins like this recipe. Now I have great selection of carrot recipes to turn to.
Carrots are such a versatile vegetable. I love them raw or cooked. Cooked with just a bit of butter added to them, they are savory and delicious. When you add in the spices nut and raisins in this recipe, it really brings carrots to a whole new dimension. Not just plain old carrots any more, these are bathed in rich flavor and ready to star in a great meal.
This recipe features the spices cumin, coriander and cinnamon, all spices that reflect the cuisine of that part of the world. They are all spices I love and ones that really work well together.
The crunch from the almonds and the sweetness of the raisins elevate this easy vegetable recipe to a company favorite.
- 1 pound carrots
- 1 1/2 tablespoons butter
- 1/4 cup almonds, slivered or sliced
- 1/8 teaspoon coriander, ground
- 1/8 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1 pinch cayenne pepper
- 1 teaspoon salt, or to your taste
- 1/2 cup raisins or currants
- Slice the carrots and cook them in boiling, salted water until tender, about 20 minutes. Drain the carrots.
- Melt the butter in a medium hot frying pan, add the almonds and cook over medium-low heat, stirring, until light gold brown, about 3 minutes. Add the carrots, coriander, cinnamon, cumin, cayenne and salt. Cook, stirring, over a low heat until most of the liquid has evaporated and the carrots are shiny and glazed, about 3-5 minutes.
Serve and enjoy.
Serves 4 to 6
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