fbpx

Recipe by Ruhama Shitrit

Moroccan Roasted Carrots

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

A delicious side dish of roasted carrots and onions. The Tuscanini hot pepper jam gives a sweet and spicy flavor to the carrots.
A beautiful dish that is super easy to prepare!
For more great cooking, watch Just Make It!

Ingredients

Vegetables

  • 7 whole carrots, washed and peeled, including a short stem, cut in half lengthwise

  • 1 red onion, cut to thin slices

  • bunch of cilantro, cleaned and roughly chopped

Dressing

  • 1 tablespoon honey

  • 2 cloves garlic, minced

  • juice from 1/2 lemon

For Topping

  • 1/4 teaspoon flaky salt like Tuscanini

  • handful of cleaned, chopped cilantro

  • squeeze of 1/2 lemon

Directions

1.

Preheat the oven to 420 degrees Fahrenheit.

2.

In an oven safe pan, place the sliced onions, chopped cilantro and add the carrots on top.

3.

Mix all the dressing ingredients in a small bowl. Pour the dressing on the carrots.

4.

Mix the carrots well with the dressing. Sprinkle flaky salt on top. Cover with a wet parchment paper.

5.

Roast the carrots in the oven for 20 minutes. Remove the parchment paper and bake for 10 more minutes, until the carrots are lightly golden and slightly burnt on the edges.

6.

Garnish with chopped cilantro and squeeze of 1/2 lemon.

About

Sponsored by Tuscanini

Moroccan Roasted Carrots

Please log in to rate

Reviews

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
malka leah wolf
malka leah wolf
1 month ago

Omg these were delicious, the marketing geniuses got me to buy the product and it was super delicious and an interesting veggie side dish! Great recipe!

Last edited 1 month ago by malka leah wolf