Ras el Hanout is the flavorful spice blend that does all the work to these carrots. A hint of honey paired with the spice makes them addicting, especially for sweet potato fry lovers.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
Prep time: 15 minutes Cook time: 25 minutes
Ingredients (Serves 4):
- 1 lb carrots, peeled, and sliced lengthwise
- 2 teaspoons Ras El Hanout (recipe here, or purchase)
- 2 Tablespoons olive oil
- 2 teaspoons honey
- 2 Tablespoons fresh cilantro, chopped
- Preheat the oven to 400F. Line a baking tray with parchment paper, or a greased sheet of aluminum foil. The honey does stick to the pan so save yourself the cleanup 🙂
- Toss the carrots with ras el hanout, olive oil, and honey.
- Place carrots on pan and bake in oven for 20-25 minutes, turning halfway through. When carrots are tender and slightly brown, they are done.
- For garnish, add chopped cilantro right before serving.
Use the same method for roasting other vegetables that go well with ras el hanout like cauliflower, potatoes, zucchini, or green beans.
