Moroccan Carrots

Moroccan Carrots Recipe

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Rosa Fiore


This dish has a wonderful, sweet heat; you can find harissa in the ethnic section of most grocery stores. Cut the carrots very thin for tastiest results.

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15 Min
3 Min
Pan Fry


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3 large
carrots, chopped
1/2 tsp
sweet paprika
1 pinch
ground cinnamon
1 pinch
cayenne pepper
2 Tbsp
olive oil, extra virgin
1 Tbsp
fresh lemon juice
glove garlic minced
1/2 cup
parsley, italian
1/4 tsp
black pepper
1/4 tsp
dried harissa


How to Make Moroccan Carrots


  • 1Using mandolins slicer or sharp knife very thinly slice carrots on the diagonal about 1/16 inch thick. Put in a bowl
  • 2Put cumin, paprika, cinnamon, and cayenne in a small, dry skillet over medium low heat. Cook, stirring frequently, until fragrant 1 minute.
  • 3Add lemon juice and swirl pan; when mixture begins to bubble, add garlic and cook, swirling the pan, 15 to 20 seconds, until very hot.
  • 4Pour over carrots and toss with large rubber spatula until evenly coated and dressing is absorbed.
  • 5Add parsley, salt, and pepper. Toss to combine. Stir in harissa and serve at room temperature or chilled. Yields 1/2 cup per serving.

Printable Recipe Card

About Moroccan Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Moroccan

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