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Moroccan Spiced Carrots

Updated: Feb 1

I want to make some delicious vegetarian dishes that incorporates the seasonal vegetables that we can find these days. And when my sister and I were making dinner, I thought these Moroccan Spiced Carrots would be a great side dish. And I was so right! They were amazing! So full of flavour and so many textures, they all bought the dish together beautifully. 

Moroccan Spiced Carrots

Preparation Time 10 minutes 

Cook Time 15 minutes 

Serves 2-4 


500 grams carrots- peeled and cut into 1/2 inch thick sticks 

1 tablespoon olive oil 

1/2 teaspoon cinnamon 

1/2 teaspoon coriander powder 

1/2 teaspoon cumin powder 

1/2 teaspoon salt 

1/2 teaspoon paprika 

2 tablespoons orange juice 

1/4 cup pomegranate seeds 

2 tablespoons flaked almonds- toasted 

Torn mint leaves- to garnish 

Feta cheese- to garnish 


  1. Toss the carrots, oil, cinnamon, coriander powder, cumin, salt and paprika in a bowl. Place them on anon tray and bake at 170c for 10-12 minutes until tender. 

  2. Combine the carrots, juice, pomegranate seeds, almonds and mint in a bowl. Toss it all together. 

  3. Fill a bowl with the salad and garnish with additional mint, almonds and feta cheese. 

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