Moroccan Street Carrots Recipe
salty date butter, grapefruit chermoula
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Ingredients
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Carrots
Salty Date Butter
Grapefruit Chermoula
Method
Prepare the Carrots
- 1
Roast the Carrots
Preheat the oven to 200°C (400°F). Peel and cut the carrots into sticks. Toss them in olive oil, salt, cumin seeds, and paprika. Spread the carrots on a baking sheet and roast for about 25-30 minutes or until they are tender and slightly caramelized.
Make the Salty Date Butter
- 2
Blend the Ingredients
In a small saucepan, melt the unsalted butter over low heat. Add the pitted dates and sea salt, stirring until the dates soften. Remove from heat and add lemon juice. Blend until smooth using a hand blender or food processor.
Prepare the Grapefruit Chermoula
- 3
Mix the Chermoula
In a bowl, combine fresh cilantro, grapefruit juice, minced garlic, cumin powder, paprika, olive oil, and salt. Mix well until all ingredients are combined.
Serve the Dish
- 4
Plate and Serve
Once the carrots are roasted, remove them from the oven and place them on a serving platter. Drizzle the salty date butter over the carrots and spoon the grapefruit chermoula on top. Serve warm.
