Moroccan Spiced Carrots

by Mugnaini on April 23, 2013 in Vegetables

Moroccan Spiced Carrots

Serves 6
Roasting Oven Environment


  • 3 tablespoons olive oil
  • 2 teaspoons ras-el-hanout
  • 1 teaspoon curry powder
  • 1 1/2 pounds carrots, peeled, cut on a diagonal into 1/8 inch slices
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken stock, low sodium


Heat a large sauté pan in the oven for 2 minutes and then add the oil. Add the ras-el-ahnout and curry powder, stir constantly until fragrant, about 1 1/2 to 2 minutes. Add the carrots, salt and pepper and chicken stock, stir to combine.

Push the sauté pan into the cooler side of the oven. Cook, stirring occasionally, for about 20-22 minutes or until most of the broth is evaporated and the carrots are just tender.

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