Roasted Carrots -Memories of Morocco (Ww Core)

"Roasted carrots are a favorite snack or side dish that I enjoy several times a week. This particular rendition came about after thinking about the wonderful Moroccan carrot salads posted on the site. Not only are these delicious, they are"
photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:




  • Preheat oven to 450 degrees. Preapare a baking sheet with a light coating of cooking spray.
  • Clean and scrub the carrots well. Cut into sticks 2-3 inches long and quartered. If the top sections are especially thick, cut into sixths rather than quarters. Place in large bowl.
  • Add the onion rings and halved garlic cloves to the bowl of carrots. Drizzle oil on top and sprinkle the cinnamon and cumin. Toss the vegetables to coat.
  • Place the vegetables in a single layer on the prepared baking sheet and cook for 10 minutes. Check the vegetables, turning lightly and return to the oven to cook an additional 5 to 10 minutes. (Actual cooking time will vary by the size of your sticks.) You want the carrots to be tender but still crisp and the onions and garlic to be nice and soft.
  • Place the roasted vegetables into a serving bowl and toss with the parsley, cilantro, olives and juice from the 1/2 lemon.
  • Serve hot or at room temperature.

Questions & Replies

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  1. Wow! I used this just in a "basic" roasted carrot kind of way, leaving out the parsley, cilantro & olives. Ab-Fab! Will try with all the ingredients at another time.
  2. Delicious! My hard to please family loved this dish, thanks for sharing.
  3. Delicious. I made it with half a pound of "baby" carrots and half a pound of trimmed Brussels sprouts - and it was out of this world. I did leave the "baby" carrots whole, and roasted it about 25 minutes to be sure everything was done.
  4. Awesome! I made these for an "Arabian Nights" themed party and will make again and again. They went over well for a group of girls in West Texas!
  5. WONDERFUL and COLORFUL and HEALTHY! I only used half a pound of carrots and the rest of the amounts the same. I used a red onion and kalamata olives. This has so many dimensions of is best eaten slowly so you can enjoy them all. The fresh lemon juice is a must to bring out the flavors. Made for Photo tag.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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