Easy Moroccan Carrots

Carrots are believed to have originated in Afghanistan and were first cultivated for their leaves and seeds, not the roots that we commonly eat today.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Easy Moroccan Carrots

Cooking Method: Boiling, Sautéing Cuisine: Moroccan Courses: Lunch, Side Dish, Vegetable Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 360

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• 1 tablespoon Lemon Juice
• 2 tablespoon Fresh Parsley
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Peel and slice the carrots into thin rounds.
2. Heat olive oil in a pan over medium heat.
3. Add garlic and sauté for a minute until fragrant.
4. Add the sliced carrots, ground cumin, ground coriander, and paprika to the pan. Stir well to coat the carrots with the spices.
5. Cook for about 10-12 minutes, stirring occasionally, until the carrots are tender but still have a slight crunch.
6. Remove from heat and drizzle with lemon juice.
7. Season with salt and black pepper to taste.
8. Let the carrots rest for 5 minutes.
9. Garnish with fresh parsley before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 90kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 10g4%

Sugars 6g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.