Moroccan Roasted Carrots
I created this Moroccan Roasted Carrot recipe for a few reasons. One was that I couldn’t leave a beautiful bunch of colorful carrots at the farmers market. The other, because I was dying to try out a new spice blend called Ras El Hanout that my sister Naomi sent me. They came out delicious. The best part of this recipe is that you don’t need to peel the carrots. I wanted to drizzle the carrots with a sauce that was equally tasty and that would complement the flavors of the spices. The dressing is so good, you can just eat it plain by the spoonful. This makes a wonderful side dish and can be served warm or at room temperature.
Ras El Hanout can be purchased at any well stocked supermarket or online.
Moroccan Roasted Carrots
Toss carrots
Roasted carrots
Dressing
Mix well
- 2 lbs colorful carrots, washed and scrubbed
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- 1 teaspoon ras el hanout
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon dijon mustard
- 1 teaspoon agave
- Toss carrots with ras el hanout, olive oil and 1 teaspoon salt
- Roast at 400 degrees for 30 minutes
- Mix tahini, water, nutritional yeast, mustard, agave and 1 teaspoon salt in a bowl
- Drizzle over carrots
- Serve with extra sauce on the side
These look so pretty. I don’t see the Ras El Hanout in the ingredient list.