Moroccan-Inspired Roasted Carrots with Arugula Garlic Sauce

This oven roasted carrot side dish has a crispy outer skin, tasty charred edges and a divine sweet, ZESTY, smoky flavor.
Good luck not eating all the goodies before plating!

JUMP TO RECIPE

I never knew how much I enjoyed eating carrots until I had a successful garden.  Being able to harvest and immediately cook these beautiful root vegetables brings a smile to my face every winter and early spring.  There is something to be said about the process of tending a garden and being nourished from it’s bounty on a regular basis.  It also opens up a door for me to be more creative in the kitchen. 

I make roasted carrots almost every week. It’s SO simple, it’s healthy, and it’s absolutely delicious. Call me risky but I like to leave the skins on my carrots while cooking to lock in a sweeter flavor. Other than washing and removing the greens the options of prep are endless.  Keep them whole, cut them into 2” sections or even leave some of the greens on.

When making my Moroccon carrot recipe, the roots come out of the oven with crisp, golden brown edges and a rich, sweet/smoky flavor. They’re perfect for serving as a side dish, tossing into a salad, a grain bowl, or even pasta…you’ll be slapping every family members hand away from the baking sheet once they are out of the oven–I promise!

Yield: 4-6

Author: Jennifer Nesbit Holt

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How to Make Caramelized Oven Roasted Carrots with Garlic Drizzlehttps://youtu.be/t3ZVfN0Xze4

Moroccan-Inspired Roasted Carrots with Arugula Garlic Sauce

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

For the roasted carrots

• 1-1.5 lbs carrots, washed cut on the diagonal into 2” lengths
• 3 T EVO or Coconut Oil (if you want a sweeter flavor)
• ¼ tsp Salt
• Pepper
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• ½ tsp Chili Powder

For the garlic yogurt sauce

• 1 1/2 cups plain Greek yogurt (2% or full-fat)*
• 2 oz of fresh arugula (1 T reserved)
• 2 cloves garlic
• juice of 1/2 a lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh arugula
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

STEP 1

1. Preheat oven to 400 degrees.
2. Chop carrots evenly into lengthwise shapes or slightly angled 2 “ pieces.
3. Pour carrots onto the baking sheet and toss with oil and spices.
4. Cook for 30 min, tossing halfway through.

STEP 2

1. While carrots cook, chop arugula.
2. Add the yogurt, garlic cloves, lemon juice, olive oil, arugula, salt, and pepper to a food processor. Blend until all ingredients are completely combined and creamy. Season to taste with additional salt and pepper if desired. Set aside.

STEP 3

1. Check carrots for doneness and return to oven, if needed, for 10 more minutes until tender.

STEP 4

1. Top carrots with 1 T of reserved arugula.

STEP 6

1. To Serve, dollop one spoonful of the yogurt sauce on a serving plate and spread with the back of a spoon into a circle. Pour the carrots onto the serving dish and garnish with herb of preference.
2. Serve hot and feel free to season with more salt and pepper to your liking.

Notes

Feel free to sub the type of oil you are using to cook your carrots.

You may also use an alternate herb of choice as a garnish.

Did you make this recipe?

Tag @theseedsage on instagram and hashtag it # moroccancarrots

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