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Aug 7 / JW

Morrocan Spiced Carrots with Honey & Lemon


It’s always good to spice things up a bit. I think people can sometimes be afraid of spices; they either don’t know what to use them for, or they think their food will just be, well, too spicy. But once you learn a few basic recipes using spices(try Indian or Mexican food), you start to understand the flavours, and then you can just go nuts. Spices(and herbs) are a great way to add tons of flavour without added calories, so I encourage you to give this one a try, its a simple side dish that can work well with a lot of things.

First, cut your carrots in quarters lengthwise, or just in half if they are smaller. Place on a baking tray and heat the oven to 220C. Next mix your cumin, ras el hanout, cayenne, turmeric, and salt  in a small bowl. Sprinkle over the carrots and add your olive oil. Use your hands to coat all the carrots with the spice/olive oil mix:

Place in the oven and cook for about 20-25 minutes or until tender and golden. While the carrots are cooking, mix your honey and lemon juice/zest. Also, toast your pinenuts in a small pan.

When the carrots are done, toss with honey and lemon, and add the pinenuts at the end. These carrots are no sissies, they do have a lot of flavour going on, so I suggest serving them with something pretty plain such a couscous and roast chicken or lamb. Enjoy!


Here’s the Recipe:

Moroccan Spiced Carrots with Honey & Lemon

Yield: Serves 3-4 as a side


  • 5-7 Large Carrots, quartered
  • 1/2 tsp Ground Cumin, Ras El Hanout, Cayenne, Salt
  • 1/4 tsp Turmeric
  • 2 Tbl Olive Oil
  • 3 Tbl Pinenuts, toasted
  • 1 Lemon, Juiced and zested
  • 2 Tbl Honey

Cooking Directions

  1. Cut your carrots in quarters lengthwise, or half if they are smaller. Place on baking tray.
  2. Heat oven to 220C. Mix spices and salt together and sprinkle over carrots.
  3. Add olive oil and toss to coat(you could do this in a separate bowl if you want).
  4. Roast carrots for 15-20 minutes or until tender and golden.
  5. While carrots are cooking, zest and juice your lemon, and mix with honey. Toast pinenuts.
  6. When carrots are done, remove to a bowl and mix with lemon and honey, and lastly add pinenuts.

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