These Moroccan Carrots are the spiced just right and are the perfect easy side dish for every day, but great for special occasions too. Seasoned with cumin, coriander, parsley, in a warm vinaigrette, they're a lovely colorful vegetable side that the whole family will love.
Are you looking for a kid-friendly vegetable dish? These Moroccan Carrots are just perfect!
Does your family have a favorite recipe that you always serve when guests come over? One that you always bring to a new mother or a family in need? We do–and it's these carrots.
Again, these Moroccan Carrots are the side dish that fits the bill for all of the above scenarios. In fact, my friend, Heather, who is unabashedly not a “health foodie” has asked me numerous times for this recipe.
Finally I am getting it onto my blog for her and for all of you.
This recipe is a slight modification from one of my most used cookbooks, Recipes from an Ecological Kitchen. Seriously, this one is a keeper.
It has pencil marks throughout and though it is heavily vegetarian and our family is moving into eating more animal products, it will continue to be heavily used in my kitchen.
Lorna's description sets the recipe up nicely:
One of my favorite dishes, and one of the easiest to prepare. The paprika in the vinaigrette gives the carrots a reddish hue, and the spices accentuate their sweetness. Prepare this dish 2 hours in advance so the carrots become infused with the flavors. Serve warm or at room temperature.
About this Moroccan Carrot Recipe
This recipe is one of our all time family favorites. For years, we have served it almost every time that we have guests over–whether for a regular dinner or for a special occasion.
This recipe pairs wonderfully with this Pakistani Kima recipe and also is the perfect addition to your Thanksgiving, Christmas, or Easter table–or for any special occasion. The Moroccan Vinaigrette is perfect on top and marinates into the tender carrots, infusing the delicious flavor throughout.
More On these Moroccan Carrots
What else is so perfect is that you can prepare the carrots ahead of time as the vinaigrette is meant to sit on the carrots for at least 2 hours before serving.
So you can make these Moroccan Carrots ahead of time and let them marinate while you prepare the rest of your meal.
Did you notice what I wrote about the time for cooking the carrots? Standard stovetop cooking takes 5-10 minutes, while cooking on high pressure in a pressure cooker takes only 1 minute! I highly encourage you to think about adding one of these tools to your kitchen collection.
We think that these Moroccan Carrots are particularly nice topped with some of my homemade Chaat Masala. With or without, you will certainly be able to get your kids to eat these vegetables.
And try topping other vegetables with my Moroccan Vinaigrette as well. You'll be sure to see more veggies get eaten around your table.
Moroccan Carrots ~ a Family Favorite for Any Occasion
Ingredients
- 1/2-1 cup water
- 2 pounds carrots (cut into 1/2-inch slices)
- 1/3-1/2 cup Moroccan Vinaigrette
- salt
Instructions
- Cook carrots either by steaming on the stovetop for 5-10 minutes, or in a pressure cooker or Instant Pot. If cooking in a pressure cooker, set steaming trivet in cooker, add water, bring to boil and set carrots on the trivet.
- If using a pressure cooker, cook for only 1 minute under high pressure and release pressure using a quick-release method. If using an Instant Pot, cook for 3 minutes on the steam setting and then release pressure using QPR (quick pressure release).
- While the carrots are still warm, set them in a serving bowl and moisten them generously with the vinaigrette. Let the mixture sit for 2 hours (if at all possible), tossing occasionally.
- Just before serving, perk up the flavors with a bit of sea salt, if needed.
Wanting More Healthy Vegetable Dishes?
Try these Oven Roasted Rainbow Carrots
or Oven Roasted Brussels Sprouts
So I guess you serve these cold then? Since they sit for 2 hours? Or do you reheat them before serving? Either way, I am sure I’d like them, just wondering what you do!
I just serve them warm – after they’ve been sitting. But they are good anyway you like!