Zesty Moroccan Chermoula Carrots with Lemon and Garlic
Flavorful and Fragrant Spiced Carrots
A vibrant side dish, Moroccan Chermoula Carrots are infused with a tangy lemon and garlic sauce, ideal for adding a zesty flair to any meal.
- 45 min
- 4
- Easy
Ingredients
For the Chermoula Sauce
For the Carrots
Preparation
Marinating the Carrots
Combine ingredients
In a bowl, combine parsley, cilantro, minced garlic, cumin, paprika, coriander, cayenne pepper, lemon juice, and zest.
Whisk in oil
Gradually whisk in olive oil until a thick sauce forms.
Season and set aside
Season with salt and pepper and set aside.
Preparing the Carrots
Toss carrots
In a large baking dish, toss the carrots with olive oil, salt, and pepper.
Coat with sauce
Pour the prepared chermoula sauce over the carrots and gently mix to coat evenly.
Marinate
Allow the carrots to marinate for at least 30 minutes for enhanced flavors.
Cooking Process
Roasting
Preheat the oven to 400°F (200°C) and roast the marinated carrots for 20-25 minutes until tender and golden.
Finishing
Broil for an additional 2-3 minutes to achieve a light char and intensified flavors.
Garnishing
Sprinkle with fresh parsley and a dash of lemon zest before serving.
Plating & Serving
Zesty Moroccan Chermoula Carrots with Lemon and Garlic
Zesty Moroccan Chermoula Carrots with Lemon and Garlic
Plating & Serving
Serve the roasted carrots on a large, shallow platter, garnished with fresh parsley and a sprinkle of cumin for a beautiful presentation.