Moroccan Spiced Carrots 8.000
Nov 14, 2007

Sweet potatoes traditionally are the vegetable that provides color to the Thanksgiving table. These carrots add color and international flair.

Make Ahead: Cut the carrots up to 2 days in advance and refrigerate in a resealable plastic food storage bag. The vinaigrette can be made 1 day ahead, covered and refrigerated. Let it come to room temperature before adding to the cooked carrots.


Servings: 8
Ingredients
  • 1 small clove garlic
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon ground cumin
  • Pinch ground cinnamon
  • 1/4 cup olive oil
  • Freshly ground black pepper
  • 2 pounds peeled and trimmed carrots

Directions

Mince the garlic and combine with 1/4 teaspoon of the salt; mash to a paste.

Combine the orange juice, honey, cumin and cinnamon in a small bowl. Whisk in the garlic paste, then whisk in the oil in a slow, steady stream until it is well blended. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil over high heat. Cut the carrots crosswise into 1- to 1 1/2-inch pieces; add to the boiling water and cook for about 10 minutes or until they are fork-tender. Drain and toss with the vinaigrette in a serving dish. Serve warm.

Rate it

Recipe Source

From Food staff writer Jane Black.

Tested by Jane Black.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.