Moroccan Carrots Recipe

Peel the carrots and slice on a bias into 1/4-inch (6 mm) thick pieces. If carrots are small, halve lengthwise before slicing so pieces are uniform.

Place sliced carrots in a medium saucepan and add 2 cups water or vegetable broth and 1 tsp salt. The liquid should mostly cover the carrots; add a splash more if needed.

Bring to a gentle boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until carrots are tender when pierced with a fork, about 8–12 minutes depending on thickness.

Drain carrots, reserving about 2–3 tablespoons of the cooking liquid. Return carrots to the saucepan off the heat.

Make the spice dressing

While carrots are cooking (or immediately after draining), finely mince or crush the garlic. In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/4 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp turmeric, 1/4 tsp Aleppo pepper (or red pepper flakes), 1 tsp honey (or maple syrup), 1/2 tsp salt and 1/4 tsp black pepper until smooth and combined.

If the dressing seems too thick, whisk in 1–2 tablespoons of the reserved warm cooking liquid to loosen and help the flavors meld.

Pour the warm dressing over the hot carrots in the saucepan. Gently toss or stir with a spatula so every piece is coated. Place the pan off the heat and let sit for 5–10 minutes to allow the carrots to absorb the dressing and the spices to bloom.

Chop the parsley and cilantro (if using) finely and add them to the carrots, tossing gently to combine. Stir in the lemon zest if using.

Taste and adjust seasoning: add a pinch more salt, a squeeze of lemon, or a drizzle of olive oil if desired.

Transfer to a serving dish and sprinkle with toasted sliced almonds or pistachios for crunch. Serve warm or at room temperature.