These easy 20 minute roasted carrots are packed with awesome moroccan flavor, and they are super easy to prepare! Pair them with simple roasted or grilled meats and they will be a big hit!
Did you guys see the picture of the carrots I posted on Instagram last week? I am so stinking excited that I actually grew carrots. Sure, they might be tiny and knobbly, and really, weirdly misshaped. But GUYS! I grew these! And to me, they are utterly gorgeous! I just knew that I needed a super stellar recipe to showcase these rainbow beauties!
A photo posted by Jenni (@gingeredwhisk) on Aug 20, 2016 at 2:56pm PDT
And these moroccan spiced carrots are TOTALLY the way to go! Harissa, Smoked Paprika, Cumin, Fresh Mint and Feta Cheese combine gorgeously here to create a unique and tasty side dish that the whole family will love!
I am about to save you a whole lot of time in your meal prep! Do you peel your carrots when you cook them? When you are roasting carrots like this, you don’t actually need to peel them! Huzzah! The majority of carotene and other antioxidants found in carrots are actually found in the skin (or just below it), so when you remove the peel – you are actually removing a big portion of the nutrients.
If you want to save time peeling, make sure you are buying organic, pesticide free carrots (chemicals like to hang out in the skin) and wash them really well before you roast them to remove any excess dirt! And guess what – there are other times you can skip the vegetable peeler, too — like when you are making stock, when you are juicing them, pureeing them, or when you add them to a soup or stew. Save yourself some time, some nutrients, and worry more about how they taste, and less how they look.
These roasted carrots are perfectly spiced (not spicy!), and sprinkled with feta and fresh mint. They are so flavorful, healthy, and delicious, your whole family will love them!
4 cups organic carrots 1/4 cup olive oil 1 TBSP Harissa 1/2 tsp smoked paprika 2 tsp cumin 2 tsp lemon juice 2 tsp honey 1 TBSP fresh chopped mint salt and pepper to taste
Preheat oven to 400F. Slice the top and end off the carrots Slice the carrots into coins and place on a rimmed baking sheet. In a medium bowl whisk together the olive oil, honey, spices, and 1 TBSP of fresh chopped mint. Toss this with the carrots until well coated, and evenly spread on the baking sheet. Bake for 20 minutes, stirring halfway through. Place the carrots on a serving tray, and sprinkle with the remaining mint and the feta. Enjoy!
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.