Marrakesh Carrots

  • Yield 4 servings

A heady blend of North African spices transforms simple carrots into an exceptional dish.

Marrakesh Carrots
Teresa Blackburn


12 carrots, peeled, cut into diagonal pieces
1/2 cup fruity olive oil
Juice and zest of 1 lemon
2 cloves fresh garlic, minced
2 tablespoons freshly chopped parsley leaves
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne


  1. Simmer carrots in a medium saucepan until tender-crisp, 8 to 10 minutes. Drain and place into mixing bowl. In a separate bowl, whisk together remaining ingredients. Pour over carrots and toss well. Serve at room temperature.



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