MOROCCAN-SPICED ROASTED CARROTS
Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!
Provided by kelljob
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
- Roast in the preheated oven, turning often, 20 to 30 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MOROCCAN SPICED CHICKEN STEW WITH CARROTS
Make and share this Moroccan Spiced Chicken Stew With Carrots recipe from Food.com.
Provided by katii
Categories Stew
Time 2h5m
Yield 2-3 cups, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place carrots in an oven-proof pot.
- Toss chicken with spices; add to pot.
- Pour chicken broth overtop.
- Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
- Add raisins and cook 10 minutes more.
- Top with cilantro leaves, if desired.
- Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
- Enjoy!
MOROCCAN SPICED CHICKEN WITH LEMON AND CARROTS
Make and share this Moroccan Spiced Chicken with Lemon and Carrots recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Add to skillet and cook until brown on both sides.
- Transfer to plate and set aside.
- Add onion to skillet.
- Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
- Add carrots and stir 2 minutes.
- Add spices and stir 1 minute.
- Return chicken to skillet.
- Add lemon and stock.
- Bring to boil.
- Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally).
- Serve over spiced couscous, arranging lemon wedges as garnish.
SPICED CHAR WITH MOROCCAN CARROTS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
- Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
- Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.
Nutrition Facts : Calories 480 calorie, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 97 milligrams, Sodium 497 milligrams, Carbohydrate 32 grams, Fiber 7 grams, Protein 37 grams
MOROCCAN-SPICED BABY CARROTS
Make and share this Moroccan-Spiced Baby Carrots recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat to 450°F.
- Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
- Arrange carrot mixture in a single layer on a jelly-roll pan.
- Bake at 450° F for 13 minutes, turning once.
- Sprinkle with cilantro.
Nutrition Facts : Calories 96.5, Fat 7, SaturatedFat 1, Sodium 213.1, Carbohydrate 8.9, Fiber 3.1, Sugar 4.4, Protein 0.8
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