We make Mediterranean-inspired bowls quite often, and I love adding a hearty vegetable to the mix for even more texture and flavor. And these Moroccan-spiced carrots are just the thing I crave!
In addition to being delicious, these roasted carrots are quick and easy to make, requiring just 30 minutes, 1 pan, and 9 ingredients (which are mostly spices).
What are Moroccan Spices?
Some of the spices common in Moroccan cuisine are cinnamon, cumin, ginger, paprika, saffron, and turmeric. A blend called Ras El Hanout is also commonly used in Moroccan cooking. It includes spices such as anise, cardamom, cinnamon, ginger, nutmeg, turmeric, and peppers. (source)
Find more info on how Moroccan spices are used here. And learn more about the history of Ras El Hanout, as well as a traditional recipe for this vibrant spice blend here.
How to Make Roasted Carrots
If you’ve never eaten perfectly roasted carrots, you’re in for a treat!
The following are our top tips for achieving tender, caramelized, and flavorful roasted carrots:
- Cut evenly: The more evenly you cut the pieces, the more evenly they will cook.
- Cooking time and temperature: We recommend cooking at 375 Fahrenheit (190 C) for 20-25 minutes, or until tender and browned on the edges. This temperature allows the carrots to brown nicely while also cooking through without burning.
- Spices: In addition to being packed with antioxidants, spices are a great way to add flavor!
I’m drawn to Moroccan spices because they’re smoky, spicy, and complex, meaning they play perfectly with the sweet, caramelized flavor the carrots take on when roasted.
But you could also switch up the flavor profile in this recipe and use curry powder, shawarma, or your favorite spice blend!
We hope you LOVE these carrots. They’re:
Savory-sweet
Smoky
Salty
Versatile
Quick & easy
& SO delicious!
They are delicious on their own or topped with tahini, Za’atar, or our Zesty Dill Yogurt Sauce. They would also make a delicious addition to our Ultimate Mediterranean Bowl.
More Carrot Recipes
- Curry Roasted Carrots with Peanut Sauce
- Creamy Thai Carrot Soup with Basil
- No-Bake Carrot Cake Bites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Moroccan-Spiced Roasted Carrots
Ingredients
CARROTS
- 1 lb carrots, greens removed, cut on a diagonal into 1-1 ½ inch pieces (1 medium bundle yields ~1 lb)
- 2-3 Tbsp avocado oil
- 1/4 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/8 tsp ground cayenne (optional)
FOR SERVING optional
Instructions
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za’atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.
Sue B says
One word: YUM!!!
xoxo!
PHILIP CONLEY says
I have made these twice – followed recipe exactly as written! They were a huge hit – everyone had seconds or thirds. Served with the yogurt dill sauce which is good enough to eat alone! I used plain greek yogurt.
Amazing! We’re so glad everyone enjoyed them. Thank you for sharing, Philip!
Alissa Nicole says
I made these with your zesty dill yogurt sauce without modifications and it was the most delicious dinner I’ve ever made & the family agrees! Served it over quinoa.
Also it’s SOOO easy to make after work which I love. I made it two times that week and it’s going to be a new staple that I keep in rotation. Currently making it again now and just had to give a 5 star rating.
I served it with thinly sliced pork chops. I coated the pork chops with a mixture of honey mustard and miyokos butter then breaded with Italian bread crumbs. The flavor of the mustard with the pork paired SO well with your carrot and dill sauce recipes. Everything together tasted like a high end restaurant meal.
Thank you so much!!
Aw, we’re so glad it was a hit with the whole family, Alissa! Thank you so much for sharing! xoxo
Angela says
I made this recipe morocco roasted carrots it was delicious and I’ve highly recommend.
We’re so happy you enjoyed it, Angela. Thank you for the lovely review! xo
Julia says
I used this recipe only for the spice seasoning and they were amazing! I would even use more cinnamon next time. I added the spices after the carrots were done roasting so they don’t burn. Thank you for this recipe! They were really good with honey mustard 🤤
Ooo that combo sounds amazing! Thank you for the lovely review, Julia! xo
Lisa says
These were absolutely easy to make and delicious! I added Aleppo pepper for spice instead of the cayenne and it was a success! Thank you so much for all of your delicious recipes.
Love your modification, Lisa! Thank you for sharing! xo
Cindy says
This is my go-to potluck dish and I always come home with an empty dish. It is healthy and a welcome break from the heavy sides people usually bring. People always ask for the recipe, accompanied by a wide eyed look of surprise after their first bite. Of course I give Minimalist Baker the credit! I have lost 100 pounds and have kept it off for a year. This dish is always in my fridge, ready for snacking. It is a welcome addition to my healthier lifestyle.
Amazing! We’re so glad to hear you enjoy this recipe and those you’ve shared it with are impressed too! Thank you for sharing! xo
Carissa says
Hi Dana!
Is there anything I need to take note of if I were to substitute carrots with pumpkin?
I’m in Hong Kong and thin, stemmed carrots are hard to come by..
Carissa
Hi Carissa, for pumpkin, we would suggest using the spices in this recipe and the cooking method from this recipe. Hope that helps!
Nicole says
Loved these! I gave the recipe a try to work through a glut of weekly farm box carrots in the fridge and had them with the dill yogurt sauce (also delicious – that recipe didn’t give me the option to add a review for some reason). Yum!
Lovely! Thanks for sharing, Nicole!
Mariel says
These were absolutely delicious! I didn’t have the turmeric and they were still great. I made the dill yogurt sauce to go with and they were the perfect side dish.
We’re so glad you enjoyed it, Mariel! Thanks so much for the lovely review!
Nicol says
Love this recipe!
Meredith says
I made these as a side dish for Father’s Day and they were a hit! Simple and inexpensive dish.
Yay! We’re so glad you enjoyed them! Thanks for the lovely review, Meredith!
Ellie says
This is one of my favorite things ever, better than chips or fries!
Whoop! Thanks so much for the lovely view, Ellie! xo
Layne says
We really enjoyed this simple, yet very tasty recipe! We had to use dry dill instead of fresh for the yogurt sauce, but I can’t imagine this dish tasting even better, so good! Thank you for always creating unique and easy recipes for us, Minimalist Baker!
xoxo!
Pooja N says
Can i cook this on stove top on a skillet/ pan?
Yes! Just make sure your pan has a cover. I’d suggest searing on a higher temp first, then lowering heat and adding a lid so they can steam (add water as needed if the carrots dry out – only a little lat a time). This will take ~20 minutes in my experience. And be sure not to crowd the pan!
Rosalia Agioutanti says
This recipe is delicious! I added some agave syrup to make it sweeter and it came out perfect! I couldn’t stop eating!
We’re so glad you enjoyed it, Rosalia! Thanks so much for the lovely review!
Sarah S. says
This dish is surprisingly delicious! I think I will use this mix of herbs with other roasted vegetables too. I used olive oil instead of avocado oil (it wasn’t available) and it was super tasty! Will definitely make this more often!
We’re so glad you enjoyed it, Sarah! Thanks so much for sharing!
Hazel Q says
Really easy and taste recipe! Paired it with pita bread, hummus, baba ganoush for a complete middle eastern dinner!
What a lovely meal! Thanks so much for sharing, Hazel! xo
Nancy Melito says
This is delicious. I used more veggies, adding cut asparagus and sliced onions, so I quadrupled the recipe, but it worked beautifully and my family liked it so much we’re adding this to our regular recipes!
We’re so glad you and your family enjoyed it, Nancy! Thanks so much for sharing!
emily says
we couldnt get our hands on avocado oil due to the ongoing crisis. what about coconut or sunflower oil?
We think sunflower oil would work!
Lisa M says
I only had fresh ginger and I used 1 tbsp of oil since I was having plenty of fats elsewhere in the day… came out so good! My house smelled amazing and my mom also fell in love. Thank you!
Wonderful! Thanks for sharing, Lisa!
Donna Tranter says
I must admit to thinking I wouldn’t like this recipe. All of the dried spices on carrots didn’t sound good. I was pleasantly surprised.
I bought more carrots so I could make it again!!
We’re so glad you enjoyed them! Thanks for sharing, Donna!
Debbie says
Can we use sweet potato fries?
We think that would be delicious!
Holly says
AMAZING!! I ended up using a 1 lb combo of carrots, fingerling potatoes, and sweet potato which was delicious! Different flavor profile than I typically make and was so so good! Definitely recommend and super easy.
Love the modification, Holly! Tanks so much for sharing!
Gretchen says
This was delicious and super simple!
David Noel says
This was a fantastic recipe. Did not change a thing. The flavors and spices made these carrots a delicious dish! Paired it with roasted asparagus and a red potato. Made a perfect dinner. Thank you!
We’re so glad you enjoyed them, David! Thanks so much for the lovely review!
Ronica says
You’re a star! So tasty and added with yogurt dip was phenomenal! Thank you for making home cooking healthier and creative. Had these with defrosted classic Felafel ( MB recipe I make ALL the time). Delicious
Aw, thanks so much for the lovely review, Ronica! xo
Lacey says
I’d like to make this soon but don’t have avocado oil. I have coconut, canola and olive oil. Please let me know what you’d suggest. Think I should invest in some avocado oil? What else do you use it for? Thanks!!
Hi Lacey, we love using avocado oil for high heat cooking because of its high smoke point. For this recipe, we would suggest olive oil as an alternative. Hope that helps!
Kaelee says
Love love love! So yummy and flavorful. The perfect roasted veggie to add to any bowl and create a super flavorful lunch.
We’re so glad you enjoyed them, Kaelee! xo
DebV says
Made this recipe with sweet potatoes and it is so good even the next day. Today I will be making this recipe with carrots and can’t wait. YUMMMM! Thank you.
Thanks for sharing, Deb!
Rebecca Burge says
This is the first minimalist baker recipe I’ve made and oh my–it was so good! I like veggies, but these carrots made me understand how my dad always used to say “tastes just like candy!” about a vegetable. I left the cayenne out since my spice tolerance level is pretty low, but there was still plenty of flavor. Thank you for sharing it!
yay!! Thanks for sharing, Rebecca!
Callie V says
Lovely blend of spices on these carrots! I topped with za’atar (Your recipe) and the yogurt sauce. Lovely side with cauliflower shawarma tacos. Thanks for an easy side especially in this pandemic! I never would have thought to put these spices together. Keep the delicious recipes coming!
Thanks for sharing, Callie! xo
Deb V says
Made these tonight with sweet potatoes as I was craving these spices. There were delicious!!!
xoxo! Thanks for sharing, Deb! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Janet Steinmetz says
Absolutely incredible! These are the best roasted carrots I have ever eaten! The spice blend is perfect. I put the spices in a strainer to sprinkle over the carrots to ensure even coating. The yogurt dip with garlic, lemon & dill weed really set these off. I will be making this recipe often because the whole family loved them. I will never have carrots that go bad in my refrigerator again! Thanks for sharing.
So wonderful! Thanks for sharing, Janet!
Amy says
Hi Dana!
Just a quick comment, carrots are not considered starchy vegetables. I just thought I’d let you know so you can correct and not spread confusion among readers.
Thanks for your amazing recipes. I have followed your blog for many years and am a particular fan of your vegan baked goods.
Keep up the good work!
Amy
annette says
why do you say they are not starchy vegetables ? they become sweeter the longer they are cooked as the carbohydrates ie starch breakdown to become simple sugars
Amy says
Hi Annette,
Good question!
Actually starch does not equal sugar/carbohydrates. Starch does belong to the sugar/carbohydrate category, however there are other forms of sugars/carbs (just like tulips are a type of flower, not all flowers are tulips). I remember this very well because in the first year of my biology degree, we stained slices of carrots & parsnips with a special kind of stain that colors starch only – carrots didn’t stain (meaning they contain very low starch – the sweetness comes from other types of sugars) while parsnips did stain. See American Diabetes Association if you need another source. The sugars in carrots are mainly sucrose, glucose, xylose and fructose, according to this article https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550877/. Now, cooking can enhance sweetness by degrading different types of molecules, not just starch (for instance see this article, although I am not sure how trustworthy it is https://www.chowhound.com/food-news/177981/why-roasted-vegetables-taste-sweeter/ ). Hope this helps!
Dana – I was referring to the sentence ‘[…] I love adding a starchy vegetable to the mix for even more texture and flavor. And these Moroccan-spiced carrots are just the thing I crave!’. I know it’s a small thing but I really think you should correct this, it’s never helpful to spread misinformation. Pretty please!
Stay well,
Amy
Thanks for the clarification, Amy! We’ll take another look!
Amy says
Of course! Thanks for correcting the sentence. :)
I always recommend your website when I am asked about plant-based cooking, you have such a great collection of recipes!
Stay safe & healthy,
Amy
annette says
Hi Amy
thanks for that -I had always assumed all root vegetable were classed as starchy as that’s where their energy source lay so I appreciate the clarification!
best ,Annette
Amy says
Hi Annette,
Happy to help!
Yes root vegetables store energy for the winter — that stored energy can be in the form of starch, but also in the form of simple sugars as with carrots. :)
Stay healthy,
Amy
Callie V says
I’m excited to make this this week–looks so delicious! I have a question before I make it. When you serve it with za’atar, do you just sprinkle the dry spices on, or serve it with the olive-oil version? Thanks!
I just sprinkle the dry za’atar on it! Since the carrots already have oil on them :D
Claire says
These were amazing and I think I might be making them every week now, just like the shawarma cauliflower :) Also, that plate is gorgeous! May you share or link where it’s from? Have to get new ones soon-ish and those look so pretty + convenient.
It’s from Terrain! Thanks for sharing, Claire!
jessica says
Your website redesign looks AHHHHHMAZING. So hip. So on brand. The typography is epic. But FYI, the button hover animation on the “Sweets (Dessert)” button under the Explore Recipes section is broken!
Great thanks, Jessica! We’re still working out little kinks! Appreciate the tip.
Phyllis says
Very good. I used it in a Moroccan buddha bowl. Carrots came out perfectly cooked. Thank you!
Yay! thanks for sharing, Phyllis!
Evelyn Mackiewicz says
i made these tonight for greek orthodox easter. i didn’t have ground cumin (or mortar &pestle) so i used whole cumin seeds. my elderly mom, who always complains about things being too “spicy” whether or not it is hot, really enjoyed them and are everything on her plate. they were delicious!
Lovely! Thank for sharing, Evelyn!
Jennifer says
Amazing! So tasty. We had them with tahini sauce and they were sublime. :)
Brilliant! Thanks for sharing, Jennifer!