Moroccan-Spiced Roasted Carrots

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Perfectly roasted carrots coated in Moroccan spices beside a bowl of Dairy-Free Yogurt Dip

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).

Carrots, cinnamon, ginger, smoked paprika, cumin, turmeric, salt, cayenne,  and avocado oil for making our Roasted Carrots recipe

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!
Baking sheet of sliced carrots topped with Moroccan spices and avocado oil

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!

Perfectly roasted carrots on a parchment-lined baking sheet

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

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!

Dipping a roasted carrot slice into a bowl of Zesty Dairy-Free Yogurt Dip

Moroccan-Spiced Roasted Carrots

Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!
Author Minimalist Baker
Print
Bowl of Yogurt Sauce on a plate of Moroccan-Spiced Roasted Carrots
5 from 23 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Side Dish
Cuisine Gluten-Free, Moroccan-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

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)

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.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 110 Carbohydrates: 11.4 g Protein: 1.2 g Fat: 7.2 g Saturated Fat: 0.8 g Polyunsaturated Fat: 1.05 g Monounsaturated Fat: 4.89 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 371 mg Potassium: 378 mg Fiber: 3.4 g Sugar: 5.4 g Vitamin A: 19126 IU Vitamin C: 6.73 mg Calcium: 44.78 mg Iron: 0.81 mg

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  1. Meredith says

    I made these as a side dish for Father’s Day and they were a hit! Simple and inexpensive dish.

  2. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  3. 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!

  4. 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!

  5. Hazel Q says

    Really easy and taste recipe! Paired it with pita bread, hummus, baba ganoush for a complete middle eastern dinner!

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Nancy! Thanks so much for sharing!

  7. emily says

    we couldnt get our hands on avocado oil due to the ongoing crisis. what about coconut or sunflower oil?

  8. 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!

  9. 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!!

  10. 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.

  11. 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!

  12. 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

  13. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. Kaelee says

    Love love love! So yummy and flavorful. The perfect roasted veggie to add to any bowl and create a super flavorful lunch.

  15. 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.

  16. 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!

  17. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  18. 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.

  19. 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: https://www.diabetes.org/nutrition/healthy-food-choices-made-easy/non-starchy-vegetables . 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

          • 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

  20. 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!

  21. 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.

  22. 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!

  23. 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!