Spiced Moroccan Carrot Salad
Warm roasted carrots tossed with cumin, cinnamon, and a bright citrus dressing. A vibrant side that tastes like North Africa and comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
Ingredients
- 1.5 lb carrots, sliced into 1/4-inch rounds
- 1.5 tsp cumin seeds
- ¼ tsp cinnamon
- 1 whole orange (zested + juiced)
- 3 tbsp olive oil
- ¼ cup fresh cilantro or parsley, chopped
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat oven to 425°F. Toss carrot rounds with 2 tbsp olive oil, cumin seeds, cinnamon, salt, and pepper.
- 2
Spread carrots on a sheet pan in a single layer. Roast until edges caramelize and center is tender, 12–14 minutes.
- 3
While carrots roast, whisk together orange juice, orange zest, and remaining 1 tbsp olive oil in a bowl.
- 4
Transfer warm carrots to a serving bowl. Pour dressing over top and toss gently to combine.
- 5
Taste and adjust salt and pepper. Scatter cilantro or parsley over top.
- 6
Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- knife
- cutting board
- small bowl
- whisk
- serving bowl
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
