Moroccan Cumin Carrots

During a recent trip to Morocco I got to taste some of the most incredible dishes. The chefs there use a lot of spices… Cumin and harissa were big staples in the 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 and taste impeccable when paired with oven roasted turkey!

Moroccan Cumin Carrots

Serves 4

INGREDIENTS

• 2 bunches of carrots (about 12)

For The Marinade: 

• 1 tbsp lemon juice
• 1 tsp honey or Sukrin fiber gold syrup
• 1 tsp cumin
• 1 tsp harissa
• 1/2 tsp paprika
• 1/4 cup extra-virgin olive oil
• salt & pepper to taste

Toppings:

• 2 tbsp organic goat cheese
• 2 tbsp chopped parsley

DIRECTIONS

• STEP 1. Preheat oven to 400 F.
• STEP 2. Wash, peel and trim the carrots. Dry with a paper towel and set aside.
• STEP 3. In a mixing bowl, combine all of the ingredients to prepare the marinade for the carrots.
• STEP 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.
• STEP 5. Serve carrots topped with goat cheese and chopped parsley.

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