I want to make some delicious vegetarian dishes that incorporates the seasonal vegetables that we can find these days. And when my sister and I were making dinner, I thought these Moroccan Spiced Carrots would be a great side dish. And I was so right! They were amazing! So full of flavour and so many textures, they all bought the dish together beautifully.
Preparation Time 10 minutes
Cook Time 15 minutes
Serves 2-4
Ingredients
500 grams carrots- peeled and cut into 1/2 inch thick sticks
1 tablespoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons orange juice
1/4 cup pomegranate seeds
2 tablespoons flaked almonds- toasted
Torn mint leaves- to garnish
Feta cheese- to garnish
Instructions
Toss the carrots, oil, cinnamon, coriander powder, cumin, salt and paprika in a bowl. Place them on anon tray and bake at 170c for 10-12 minutes until tender.
Combine the carrots, juice, pomegranate seeds, almonds and mint in a bowl. Toss it all together.
Fill a bowl with the salad and garnish with additional mint, almonds and feta cheese.
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