Moroccan Carrots

Moroccan Carrots

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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


  • 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
  • 1
    glove garlic minced
  • 1/2 cup
    parsley, italian
  • 1/4 tsp
  • 1/8tsp
    black pepper
  • 1/4 tsp
    dried harissa

How to Make Moroccan Carrots


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