Let’s go to Morocco! Well, maybe not right now, but we can at least take our taste buds there right now. Morocco is home to many of my favorite spices, and I threw most of them into this recipe. This is such a simple side dish to make. It’s one of those dishes that is just as good cold as it is warm, although I do prefer it heated up.
You can play around with the spices in this recipe. If you want more of a kick, add more ginger and a bit of cayenne. And if you want to get really crazy, it’s great with a little honey drizzled over top. However you decide to eat it, I hope you enjoy it. Embrace all of the warming spices as they heat you up on these cold winter days.
- 4 cups Sliced Carrots, about 3 or 4 medium carrots
- 1/4 cup Vegetable Oil
- 1 Tbsp Coconut Sugar
- Juice of 1/2 Lemon
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1/2 tsp Black Pepper
- 1/2 tsp Ginger
- 1/4 tsp Turmeric
- 1/4 – 1/2 tsp Salt
- Heat the oil in a large pan on medium high heat.
- Add carrots, and cook until tender, then add spices.
- Stir and cook a few more minutes. Turn off heat and adjust seasoning if necessary.