Seasonal Recipes

Sweet Roasted Moroccan Carrots

1kg whole carrots, peeled or mix with beetroot
2 tablespoons olive oil
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon pepper

2 tablespoons fresh orange juice
½ teaspoons Aleppo chili pepper ( or chili flakes)
¼ teaspoon cumin
⅛ teaspoon cinnamon
¼ cup chopped herbs
  1. Preheat oven to 220C
  2. Peel the carrots, then cut in half length wise, and quarter so all are relatively the same thickness.
  3. In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes. Uncover and continue roasting 16-22 minutes, shaking and stirring once halfway through.
  4. Whisk the orange juice, chili, cumin and cinnamon.
  5. Toss dressing with the roasted carrots and garnish with fresh herbs. 
  6. Notes: To serve over Simple Seasoned Lentils - Cook 1 cup lentils with 3 cups water, 1 teaspoon granulated garlic, 1 teaspoon salt, 1 teaspoon coriander (or cumin). Bring to a boil. Cover, simmer on low until tender, 25-35 minutes ( depending on lentil size). When tender, uncover, if need be, reduce liquid by turing heat up, then drizzle with a tablespoon of olive oil and a squeeze of lemon.