Moroccan Carrots


" Follow this recipe for Moroccan Carrots for a tasty vegan side dish or salad. Compliant for Paleo and Whole 30 and Kosher for Passover too."

- Debra Klein


Carrots Olive Oil White Vinegar Garlic Sweet Paprika Cumin Hot Paprika Fresh Parsley

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Prep The Carrots

Trim and then either scrub well or peel. Place carrots in a sauce pan, cover with water by 2 inches. Bring to a boil and then turn down to simmer uncovered.

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Season The Carrots

Drain carrots when cool. Slice into 1/4" rounds. Press garlic onto carrots, drizzle oil, vinegar and sprinkle on spices. Mix well to fully distribute spices. Taste for seasoning, adding more salt as needed. Sprinkle with parsley and mix well.

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Serve & Enjoy

Once carrots are seasoned to your liking, serve immediately. 1. Spiced carrots will stay good in the fridge for up to a week. Serve cold or at room temperature.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.