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Moroccan Spiced Carrots

Moroccan Spiced Carrots. A sweet, earthy, spicy side dish. Or add them to a salad and make them the vegetarian hero. Delicious, healthy and totally yum!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4
Calories: 97kcal
Author: Claire | Sprinkles and Sprouts
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  • 8 chunky carrots
  • 2 tsp moroccan spice blend (get my recipe)
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
  • 1 tbsp chopped fresh mint


  • Pre-heat the oven to 220°C/200°C fan forced/Gas Mark 7.
  • Peel and then top and tail the carrots.
  • Cut each carrot in half lengthways and then in half (lengthways) again.
  • Bring a pan of water up to the boil, add 1/2 tsp of salt and cook the carrots for 8 minutes until just cooked through.
  • Drain the carrots and return to the pan.
  • Pour over the olive oil and add the spice blend.
  • Gently toss the pan to coat the carrots.
  • Line a baking tray with cooking paper. (I always use 'Glad Bake & Cooking Paper’)
  • Lay the carrots out on the baking sheet and roast for 15 minutes until crisp.
  • Arrange the carrots onto a serving dish and garnish with the pine nuts and chopped mint.


Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 84mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20380IU | Vitamin C: 7.2mg | Calcium: 40mg | Iron: 0.5mg
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