“Flavor-packed” is an understatement when describing these mouth-watering Moroccan-spiced carrots.
As you can probably tell from the lengthy ingredients list, you’ll need to raid your pantry for this one. But don’t worry, your labors will be well worth it.
The layers of spices really come through in each and every bite.
Milder millet combines perfectly with the bold carrots and the addition of parsley makes for a colorful, vibrant dish.
Moroccan Carrots with Millet
- ½ cup Anthony's Organic Millet
- 1 cup water
- 1 two-pound bag of carrots (we used multi-color)
- 2 garlic cloves
- 5 tbsp olive oil
- 8 tbsp Moroccan spice blend (details below)
- Juice of one large lemon
- 1 bunch Italian parsley
Combine the ingredients below to make the Ras El Hanout Moroccan spice mix. Omit or reduce the cayenne pepper if you’re sensitive to heat.
- 2 tsp ground nutmeg
- 2 tsp ground coriander
- 2 tsp Anthony's Ground Cumin
- 2 tsp Anthony’s Ground Ginger Root
- 2 tsp Anthony's Turmeric Root
- 2 tsp salt
- 2 tsp Anthony’s Cassia Cinnamon
- 1 1⁄2 tsp Anthony’s Natural Cane Sugar
- 1 1⁄2 tsp paprika
- 1 1⁄2 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp cardamom powder
- 1 tsp ground allspice
- 1⁄2 tsp ground cloves
- Cook ½ cup millet with 1 cup water until all the liquid is absorbed. Season with salt.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Chop carrots into diagonal slices and season with 4 tbsp olive oil, pressed garlic cloves and Moroccan spice blend.
- Roast for 25-30 minutes, until tender when tested with a fork. Broil on high for a few minutes if you’d like them slightly charred.
- Mix millet and parsley with lemon juice and 1 tbsp olive oil. Mix in roasted carrots.
Serves: 2-3 people
Prep time: 15 minutes
Total time: 45 minutes