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Moroccan Carrots (a side dish for spring holidays and beyond)

February 26, 2020 By Nava Atlas 2 Comments

This recipe for Moroccan carrots makes a generous portion to serve as a side dish perfect for special occasions and spring holidays — both Easter and Passover. This dish of lightly cooked carrots is flavored with garlic, lemon, parsley, and a subtle touch of cumin.

Moroccan carrots with parsley and lemon

Of course, you can serve it for other occasions as well. It’s welcome in the winter, when the lemony and herbal tones  wake up the sluggish palate. 

 

A couple of variations: Some renditions use red wine vinegar, though that’s not as typical. If you prefer cilantro to parsley, feel free to swap it in. 

Because this recipe is geared toward a holiday meal, it makes a generous portion, so feel free to cut it in half for a smaller crowd.

Traditional Moroccan carrots side dish

Yield: 8 to 10

Moroccan Carrots (a side dish for spring holidays and beyond)

Moroccan carrots with parsley and lemon

This recipe for Moroccan carrots makes a generous portion for a side dish perfect for special occasions and spring holidays — both Easter and Passover. 

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced, or more for garlic lovers
  • 2 pounds carrots, thinly sliced
  • Juice of 1/2 to 1 lemon, to taste
  • 1 teaspoon grated lemon zest, optional but highly recommended
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons minced chives (or substitute scallion)
  • 1/2 cup minced fresh parsley
  • Salt and freshly ground pepper to taste

Instructions

  1. Heat the oil in a large skillet or stir-fry pan. Add the carrots and garlic and sauté over medium heat, stirring frequently, until the carrots are tender-crisp and beginning to turn golden, about 10 to 15 minutes.
  2. Add lemon juice to taste along with the optional lemon zest.
  3. Sprinkle in the cumin, chives, and parsley and toss together.
  4. Season with salt and pepper. Transfer to a serving bowl and serve at once, or cover until needed.

Notes

Variation: Though it's not traditional some toasted almonds or walnuts scattered over the top of the dish make it even tastier.

© Nava Atlas
Cuisine: Plant-based / Category: Salads & Sides

If you like this spring-y side dish, you might also enjoy …

My Big Fat Greek Asparagus

My Big Fat Greek Asparagus

See lots more easy vegan salads & sides.

Filed Under: Easy Vegan Recipes, Salads & Sides

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

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Reader Interactions

Comments

  1. LAURA ELIAS

    March 13, 2021 at 11:52 AM

    These recipes are gorgeous!! Could they be made without oil or with less oil?

    Reply
    • Nava Atlas

      March 13, 2021 at 12:20 PM

      Thank you, Laura! Sure, any recipe can be made without oil. Just use a little water or broth in its place. Enjoy!

      Reply

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