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Moroccan Spiced Roasted Carrots

    Transport your tastebuds to Africa with this Moroccan spiced roasted carrots side dish drizzled with a creamy yogurt dressing.

    Moroccan Spiced Roasted Carrots

    One of the reasons I love dining out in restaurants is because I am always inspired to recreate certain dishes in my own way once I get back home. In fact, if you ever find yourself in a cooking rut I urge you to check out a new hot spot in town or hit the road and find a new favorite across town. 

    Moroccan Spiced Roasted Carrots with Yogurt Sauce - a fast and healthy side dish recipe

    Recently I enjoyed a delicious Moroccan carrot salad at a local restaurant downtown. When I got home, I couldn’t wait to try and mimic the flavor profile so I quickly started playing around with classic African spices including turmeric, cinnamon and ground ginger.

    Moroccan Spiced Roasted Carrots with Lemon Yogurt Sauce - a flavorful side dish recipe

    To make the carrots sweet and tender I decided to roast them in the oven until they were perfectly caramelized but still firm to the bite. For a quick dressing I whisked together plain yogurt, lemon juice and freshly grated garlic with more of the Moroccan spices.

    Moroccan Spiced Roasted Carrots with Yogurt Vinaigrette - a delicious side dish recipe

    The end result? Even better than what I tasted at the fancy restaurant. Light, healthy yet so rich in flavor – your entire family will love this simple and delicious carrot side dish recipe.

    Your fork is waiting.

    Moroccan Spiced Roasted Carrots with Yogurt Vinaigrette - a delicious side dish recipe

    Moroccan Spiced Roasted Carrots

    4.20 stars average
    Transport your tastebuds to Africa with this Moroccan-spiced roasted carrots side dish drizzled with a creamy yogurt dressing.
    PREP: 10 mins
    COOK: 25 mins
    TOTAL: 35 mins
    Save
    Servings: 4

    Ingredients
     

    • 12 medium carrots (shaved and quartered vertically)
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon turmeric
    • 2 teaspoons cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon salt
    • ½ teaspoon allspice
    • ½ cup whole milk plain yogurt
    • 2 tablespoons lemon juice
    • 1 clove garlic (grated)

    Instructions
     

    • Pre-heat oven to 425 degrees and line a baking dish with foil.
    • Place carrots in a large resealable plastic bag and drizzle with olive oil.
    • In a medium bowl, mix together all of the spices: cinnamon through allspice. Place half of the spice mixture in the bag with the carrots and shake until evenly coated. Spread the carrots evenly on prepared baking sheet and roast until tender and caramelized, 20-25 minutes.
    • While the carrots are roasting, prepare the yogurt dressing by adding the yogurt, lemon juice and garlic into the bowl with the remaining spices. Whisk until smooth and creamy; set aside.
    • Serve the carrots on a platter and drizzle with yogurt dressing to serve. Can be served warm, room temperature or chilled.

    Nutrition

    Calories: 205kcalCarbohydrates: 31gProtein: 4.5gFat: 8.3gSaturated Fat: 1.8gPolyunsaturated Fat: 6.5gCholesterol: 4mgSodium: 702mgFiber: 8gSugar: 20.2g
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    30 Comments

    1. How did you keep the yogurt sauce so light in color. Once I added half of the spice mix it turned orange? The spices were good, but kind of strong for the amount of carrots, especially the cinnamon. Did you use these exact amounts?

      1. Hi Toni – I know one thing that can slightly alter the color is brand of turmeric you use or buy. Mine was actually given to me as a gift from a friend who was traveling in the Middle East and I notice it’s a bit lighter than some of the other turmeric I’ve found in the US. Either way, the color isn’t much of importance but I do want you to enjoy the flavor. I know the carrots I was using were a bit on the large size (I often quarter them) so that could also make an impact. Otherwise next time try it with a little less! You can also dial up the spice if you prefer with cayenne. Make it your own!

    2. I love doing that too! I am constantly taking pictures of menus because sometimes there are so many things I want to recreate later that I know I’ll never be able to remember them all, lol! These carrots look AMAZING!

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