During a recent trip to Morocco, I got to taste some of the most incredible dishes. The chefs used a lot of spices…cumin and harissa are big staples in Moroccan cuisine, and I decided to create this recipe so I can bring a taste of Morocco back with me to the States. These carrots make an excellent side dish for Thanksgiving.
Moroccan Cumin Carrots
- 2 bunches of carrots (about 10 to 12)
For the marinade
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 teaspoon harissa
- ½ teaspoon paprika
- ½ cup extra-virgin olive oil
- salt and pepper to taste
- 2 tablespoon organic goat cheese
- 2 tablespoon chopped parsley
1. Preheat oven to 400°F.
2. Wash, peel, and trim the carrots. Dry with a paper towel and set aside.
3. In a mixing bowl, combine all of the ingredients to prepare the marinade for the carrots.
4. Line a baking sheet with parchment paper, and place the carrots on top. Pour part of the marinade over the carrots, making sure to leave a tiny bit to glaze at the end. Massage the marinade over the carrots using your hands and roast for 20 minutes, until tender.
5. Serve carrots topped with goat cheese and chopped parsley.