Roasted Carrots with Ras el Hanout

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. 

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

1. 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 :)
2. Toss the carrots with ras el hanout, olive oil, and honey.
3. 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.
4. 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.