Pan Roasted Carrots with Toasted Spices

5 from 3 votes

My Moroccan-inspired pan roasted carrots are filled with a plethora of earthy, savory, and toasted spices. Serve as a vegetarian side or make a meal out of it with chicken and lentils!

pan roasted carrot slices ready to eat

While we all know how important it is to eat our fruits and veggies, you have to admit that the same old steamed broccoli recipe gets old – fast. I’ve always loved the way vegetables are prepared in North African recipes


Some of the best roasted carrots recipes come out of this region. When paired with an assortment of spices, vegetables can sing. Not literally, but you get the gist. 
I’ve recently discovered my love for Moroccan-inspired pan roasted carrots! The combination of baked veggies and seasonings such as cumin, coriander, and fennel make eating your five-a-day interesting again. 


I’ve enjoyed them as a side or an appetizer, and I also love the idea of serving them with my Moroccan chicken and lentils or with this Berbere chicken. For some added freshness, you could also serve the dish with a light yogurt sauce, similar to this recipe.

INGREDIENT NOTES AND SUBSTITUTIONS

  • Baby Carrots – I like using the smaller varieties as they are easier to pan-roast. If you do use the full-size version, make sure to peel, slice, and cut your veggies into small pieces of the same size. The best roasted carrots are evenly cooked! You can also feel free to use different colored options – purple comes to mind – to add a bit of visual interest.
  • Olive Oil – For the roasting process. You need a bit more olive oil so that the seasonings stick to the star of this dish as well as for added flavor! 
  • Spices & Seasonings – An assortment of different seasonings are used for this pan roasted carrots recipe. If you use whole seed spices, you’ll be required to toast them in a pan before grinding them in a spice grinder, a blender, or a food processor. I recommend this method for the best roasted carrots! Otherwise, feel free to use already-ground spices. That said, you do need celery seeds, not ground celery:
    • Cumin 
    • Coriander
    • Fennel
    • Celery seeds
    • Salt
  • Lime Juice & Mint Leaves – Use both for garnishing. Take your dish out of the oven and place it on a serving plate. Squeeze the lime juice all over, then sprinkle the fresh mint on top.

HOW TO MAKE PAN ROASTED CARROTS WITH TOASTED SPICES

  1. Prep the Spices. Preheat your oven to 375 degrees F. While you wait, prepare your toasted seasonings. Place all of the seeds in a small pan and toast. Then, put them in a spice grinder (or blender/food processor) and pulse until they are ground. Set the mixture aside to cool and add some salt. If you’re using already-ground spices, simply mix with the salt and set aside.
  2. Toss. Place the vegetables in a large bowl with the olive oil and spice mix. Toss well in order to coat with the oil and seasoning mixture.
  3. Roast. Place some parchment paper on a baking sheet (or a roasting pan/cast iron skillet) and spread the carrot and spice mixture into a single layer. Don’t stack them as they won’t roast as well! Roast for 30 minutes making sure to shake the pan every once and a while so that your baked carrots become moderately caramelized. 
  4. Garnish & Serve. Remove your dish from the oven and add the lime juice immediately. Sprinkle the freshly chopped mint leaves on top and enjoy!
a plate with a stack of roasted carrots

Should I Peel My Carrots Before Roasting?

It’s all about personal preference. I use the baby variety for my pan roasted carrots recipe, so there’s no need to peel them. If you do use full-size, I recommend that you peel yours, but it’s not required. 
Some recipes for baked carrots will indicate to leave the skin on. If you do, be sure to scrub them well to remove any dirt or debris.

Is It Better to Boil or Roast Carrots?

Again, this comes down to personal preference. I personally choose roasting over boiling any day. When you roast vegetables, you enhance their flavor; boiling tends to make foods taste bland. It’s also very easy to over-boil vegetables. You’ll know when your baked carrots are done when they become slightly caramelized! 

What Are the Main Spices in Moroccan Food?

Moroccan cuisine typically features a medley of spices that include cumin, coriander, dried ginger, cardamom, nutmeg, cinnamon, paprika, turmeric, and more. You can make your own spice blend by purchasing spice seeds, toasting them, and then putting them in a spice grinder. You can also sometimes find a premade Moroccan spice blend at specialty food stores or your local market.

overhead view of roasted carrots on a plate

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

Moroccan Roasted Carrots

5 from 3 votes
This pan roasted carrots recipe can’t be missed! Enjoy tender vegetables flavored with earthy, fragrant spices for one delicious bite.
Servings: 4
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Ingredients 

  • lbs carrots (See Note 1)
  • 2 tbsp olive oil
  • 1/2 tsp cumin seeds or 1¼ tsp ground cumin
  • 1/2 tsp coriander seeds or 1¼ tsp ground coriander
  • 1/2 tsp fennel seeds or 1¼ tsp ground fennel
  • 1/2 tsp celery seeds
  • 1 tsp kosher salt
  • 1 lime juice
  • 20 mint leaves rough chopped

Instructions 

  • Preheat the oven to 375°F.
  • If using whole spices: In a small sauté pan lightly toast the seeds and place in a spice grinder. Pulse until seeds are ground. Set aside, let cool, then mix with salt. Otherwise if using ground cumin, coriander, fennel, celery seeds (use 1/4 teaspoon each) and 1 tsp salt in a small bowl. Set aside.
  • In a large bowl toss the carrots with the olive oil and spices to coat.
  • On the parchment lined baking sheet, roasting pan or cast iron skillet, spread the seasoned carrots to a single layer.
  • Roast for 30 minutes, occasionally shaking the pan to turn and coat. You want these evenly roasted and slightly caramelized. Remove from oven and squeeze the lime all over. Sprinkle with chopped mint leaves. Serve warm.

Notes

Either use baby carrots, or if using large carrots, peel, slice and cut into uniform pieces for even roasting.

Nutrition

Calories: 136kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 718mg | Potassium: 458mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23669IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Side Dish
Cuisine: Moroccan
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
roasted carrots ready to eat on a plate

Kevin

I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

Free Bonus
Kevin's Guide to Amazing International Cooking
My secrets to authentic & delicious international recipes

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 5 stars
    Cant wait to make this soon for me looks easy to make will try this next week after work i never had pan roasted carrots with toasted spices before perfect for my after office meals and snacks love your recipes as always brightens up my day everyday after work