These roasted Moroccan carrots match their intensity in color with vibrant flavors. Using common Moroccan spices, including cinnamon, cumin, ginger, and coriander, this dish will pair nicely with your main entrée in typical Mediterranean fashion.
1/4teaspoonground cinnamonOr more, up to 1/2 teaspoon, if you like the spice
Salt and black pepperTo taste
1/4cupcrumbled feta cheese
2tablespoonsfresh mintRoughly chopped
Preheat oven to 400 F.
Peel the carrots and trim off the green tops.
In a shallow bowl, whisk together the extra virgin olive oil, honey, ground cumin, ground ginger, ground coriander and ground cinnamon. Add the carrots and toss to coat.
Place the carrots on a baking sheet lined with parchment paper, season with salt and pepper and roast in the oven for 20 to 30 minutes, or until the carrots are tender and a light golden brown.
Serve the warm carrots on a platter and top with the crumbled feta cheese and chopped fresh mint.
If you are able to purchase carrots with their tops intact, wash and save them to create a bed of greens under the carrots when serving. Lightly sauté, and enjoy them to eat as well.To adapt this recipe to a vegan diet, remove the feta cheese. Depending on the type of vegan you are serving, you may also want to remove the honey.