This recipe for Moroccan carrots makes a generous portion for a side dish perfect for special occasions and spring holidays — both Easter and Passover.
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.
This dish of lightly cooked carrots is flavored with garlic, lemon, parsley, and a subtle touch of cumin.
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.
- 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
- 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.
- Add lemon juice to taste along with the optional lemon zest.
- Sprinkle in the cumin, chives, and parsley and toss together.
- Season with salt and pepper. Transfer to a serving bowl and serve at once, or cover until needed.
Variation: Though it's not traditional some toasted almonds or walnuts scattered over the top of the dish make it even tastier.
If you like this spring-y side dish, you might also enjoy …
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