9.13.10 Moroccan Carrots
It is a good thing carrots last so long in the fridge, because I routinely pass them by in favor of more thrilling vegetable like tomatoes or corn. I was stockpiling these things for weeks and weeks in the back of my fridge. Wrapped with a damp paper towel to keep crisp, the plastic ziploc kept expanding with each CSA pickup. It wasn’t until the bag threatened to take over my entire crisper drawer, that I finally gave in. Carrots, you win, I thought.
Roasted and tossed warm with a tangy/sweet/spicy dressing that made my taste buds jump for joy, I ate the entire stash for dinner. Next time I won’t be squirreling them away for winter. Perhaps carrots don't win the match after all.
Moroccan Carrots
serves 4 as a side dish
salad
25 small carrots, stems removed
1 small bunch cilantro, chopped
1/2 c chopped walnuts
dressing
1 T olive oil
1 T honey
juice of 1 large orange
juice of 1/2 lemon
3 large garlic cloves, minced
1 t harissa paste
1/2 t cumin
1/2 t paprika
1/2 t salt
1/4 t cinnamon
Preheat oven to 400F. Arrange carrots in a single layer on a non-stick baking sheet. Transfer to oven and roast, 35-45 minutes, until tender when pierced with a fork. Meanwhile make dressing by combining all ingredients, mixing well, in a small bowl. Set aside at room temperature.
Transfer warm carrots to a serving platter. Drizzle with dressing, turning to coat well. Let sit at least 15 minutes, to marinate. Sprinkle with cilantro and walnuts before serving.
Reader Comments (22)
That looks great. I don't think I've tried harissa paste in my recipes before, but this might be a good recipe to try it on.
Looks incredible! I love the rich colour & spices.
This one looks like a keeper!
oxo
Oh wow, What cool idea! Going to steal it :-)
Who would have thought I get excited about carrots? But I am. Very. Excited. Thanks Erin!
I made these last night along with spaghetti squash with cumin and cilantro...YUMMY! You are always giving me inspiration Erin!
You've completely solved my "what to do with these carrots" dilemma! I'll have to make them tomorrow because tonight is reserved for your delicious eggplant roll up meal!
Oh, WOOOW....I have to make this, and soon! I'm always looking for new ways with carrots... this is GORGEOUS, Erin! :o) Happy Day ((HUGS))
I also avoid carrots for some reason. Thanks for this creative recipe- oh and I took your advice & started a blog! Thank you-
Alison
Ugh, these look incredible! I can't wait to pull up the carrots from the garden soon...thanks for recipe. And as always, your blog blows my mind!
Best, Sarah B.
This looks like it brings out the sweetness of the carrots beautifully! I always have carrots too (I figure if I have a low-veggie day I can always snack on one) but sometimes I forget to make them the star. I do have a summer carrot salad which has harissa in it though but this looks perfect for autumn (and boy, here in Austria it's well and truly autumn). Really glad I found your site through Tiina's #FF ^_^
Roasted carrots are candy, in my book, and I usually leave them that way, just oiled and salted. But my tastebuds are tingling just imagining this embellishment; I think you've a winner! Now, if our CSA would just gin up some carrots (none so far!)
I always seem to have carrots in my crisper drawer and I never think to make them in this way. I love the addition of harissa - one of my favorite condiments.
I have the same problem with carrots! I always have so many and never know what to do with them. These look so tasty! Love the almost-burnt skins and how simple this looks to make.
What a perfect dish for fall. I love the flavours in the dressing!
Fabulous combination of ingredients and so beautiful...yet still simple. Perfect. Yum!
This looks DELICIOUS. I have a question, though. Would it be too disastrous to not include the harissa paste? One of my family members is very sensitive to any sort of pepper.
I just can't wait to try this! You're making me feel better about the summer fruits & vegetables going away.
Those look delicious!
Hi Carambola, It is definitely worth a try even without the harissa. You could adjust the spice to your taste, but since they are very strong, I think it will still work well. Hope you enjoy!
Hi Erin, I' m glad I have time to visit your blog again. After a difficult winter I finally had a fantastic holiday, how was yours? I relaxed and concentrated on my other hobby, I study Literature and History at University. So during last summer I spent more time reading my books on Medieval history rather than cooking:(( I finally passed my exam and the first thing soon after was getting back to my computer and also here:)) Sorry for this long text but I'm so happy that I need to share it. This recipe is really fantastic, I eat carrot all the time! Looking at all your amazing dishes always makes me want to take a lot of pictures!
The blackened tips and edges of the carrot look so good yumm. Love what you've done with carrots here. I didn't used to always have carrots in my fridge but I've started to and love it.
I made these recently for a fall potluck and everyone LOVED! I like to do roasted carrots with a jordinian zaatar spice, but this rendition with the cilantro and walnuts was amazing!
Made this today and I might have put too much lemons in because it was a bit sour. But other than that it was an amazing taste sensation. I put some Tikka rub (which also has cinnamon and cumin in it) on a pork tenderloin and grilled it. Again amazing! Thanks a bunch.