Ras al Hanout Moroccan Roasted Carrots Story

Ras al Hanout Moroccan Roasted Carrots

It only really took roasting carrots once for me to realize I was completely ok with carrots cooked this way.

I can’t help but think it would make an easy gluten free Thanksgiving side dish and be an amazing addition to a Moroccan Thanksgiving feast.

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– Whole carrots – Olive oil – Garlic cloves – Ras al hanout – Salt and pepper – Optional: Parsley or Chives

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Preheat oven to 425 degrees. Wash carrots thoroughly and cut off the green tops. Peel if desired.

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Toss the carrots in olive oil. Add the garlic, ras al hanout as well as the salt and pepper and stir until thoroughly combined.

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Place the carrots in a baking dish (I like to line mine with parchment paper) in a single layer and pour the leftover oil mixture evenly on top.

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Bake for 10 minutes, then turn over. Cook for the remaining 15 minutes or until the carrots are tender and they begin to caramelize.

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Garnish with freshly chopped parsley or chives.

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Swipe up to learn more!

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Moroccan Carrot Salad

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