Moroccan-spiced Carrots Recipe

Preheat and prepare carrots

Preheat the oven to 425°F (220°C). Peel the carrots and cut them into 1/2-inch rounds or lengthwise halves if they are large so they roast evenly. Pat dry with a towel.

Make spice mix

In a small bowl, whisk together the olive oil, cumin, coriander, paprika, cinnamon, ground ginger (or grated fresh ginger), turmeric, black pepper, kosher salt, and honey or maple syrup until combined into a loose paste.

Toss carrots with spices

Place the carrots in a large bowl or on a rimmed baking sheet. Pour the spice-oil mixture over the carrots and toss thoroughly so each piece is evenly coated. Spread the carrots in a single layer on the baking sheet, cut side down where applicable, leaving small gaps between pieces for even browning.

Roast

Roast in the preheated oven for 18–25 minutes, stirring or flipping once halfway through, until the carrots are tender and edges are caramelized. Thinner pieces may be done closer to 18 minutes; larger pieces may take up to 25 minutes.

Adjust moisture if needed

If the carrots begin to brown too quickly or look dry before tender, add 1–2 tablespoons of water to the pan and stir to deglaze and keep them moist; return to oven and finish roasting.

Finish with acid and herbs

When carrots are tender and caramelized, remove from oven. Drizzle with the lemon juice, then gently toss or turn carrots to distribute. Sprinkle the chopped cilantro and the optional finely minced fresh ginger over the warm carrots so the ginger aroma remains bright.

Add crunch and serve

Scatter the toasted sliced almonds or pistachios over the carrots if using. Taste and adjust seasoning with additional salt, pepper, or a small extra drizzle of honey/maple if you prefer more sweetness. Serve warm or at room temperature.