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Moroccan Carrots with Millet


“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.



  1. Cook ½ cup millet with 1 cup water until all the liquid is absorbed. Season with salt.
  2. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  3. Chop carrots into diagonal slices and season with 4 tbsp olive oil, pressed garlic cloves and Moroccan spice blend.
  4. 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.
  5. 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

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