Caramelized Carrots with Chermoula

There’s something magical about the way flavors come together in a dish like Caramelized Carrots with Chermoula. I remember the first time I tasted this vibrant recipe; it was at a cozy dinner party, where the aroma of roasting carrots mingled with the fresh, herby scent of chermoula. It’s amazing how simple ingredients can transform into a dish that’s not just visually stunning but also packed with flavor. Every bite of those caramelized carrots, with their sweet and savory undertones, felt like a warm hug. Paired with zesty chermoula and creamy Greek yogurt, this dish quickly became a beloved favorite in my kitchen. Whether it’s a weeknight dinner or a festive gathering, Caramelized Carrots with Chermoula always steals the show and brings a smile to the table.

Ingredients Overview for Caramelized Carrots with Chermoula

The ingredients in Caramelized Carrots with Chermoula are simple yet powerful. Each one plays a vital role in creating a dish that is both satisfying and vibrant. The key players are the sweet carrots, which caramelize beautifully in the oven, and the fresh herbs that add a punch of flavor. Together, they create a harmonious blend that elevates this dish to new heights.

• 1 pound carrots, peeled – Fresh, vibrant carrots are the star of this dish, providing natural sweetness and a lovely texture.
• 1/3 cup olive oil, divided – The olive oil helps to roast the carrots to perfection, enhancing their flavor.
• 1 1/2 teaspoons kosher salt, divided – Salt enhances the natural flavors of the ingredients.
• 1/2 cup cilantro leaves – Fresh cilantro adds a burst of freshness and a slightly citrusy note.
• 1/2 cup parsley leaves – Parsley balances the flavors with its mild earthiness.
• 2 garlic cloves – Garlic imparts a wonderful aroma and depth to the chermoula sauce.
• 1/4 teaspoon ground cumin – Cumin adds a warm, earthy flavor to the dish.
• 2 tablespoons lemon juice – The acidity of lemon brightens the flavors and adds a refreshing touch.
• 1/2 cup plain Greek yogurt – The creamy yogurt serves as a cooling dip alongside the spiced carrots.

Cooking Instructions for Caramelized Carrots with Chermoula

Cooking Caramelized Carrots with Chermoula is a straightforward process that allows the natural flavors to shine. Follow these steps to create a dish that’s not only delicious but also visually stunning.

1. Preheat your oven to 400F degrees. This step is crucial for achieving the perfect caramelization on the carrots. The high heat will help them roast beautifully, enhancing their sweetness.

2. Place the peeled carrots on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to thoroughly coat the carrots. You want to make sure each piece is well-covered in oil for even roasting.

3. Bake the carrots for 35 to 40 minutes, or until they are golden and fork-tender. Halfway through cooking, you can toss them again for even browning. Watch them closely towards the end to prevent burning; you want a lovely caramel hue.

4. While the carrots are roasting, prepare the chermoula. In a blender, combine the cilantro leaves, parsley leaves, garlic cloves, ground cumin, lemon juice, 1/2 teaspoon salt, and 1/4 cup olive oil. Pulse until everything is combined but still slightly chunky. The chermoula should have a nice green color and a vibrant aroma.

5. Once the carrots are done roasting, remove them from the oven. Serve the roasted carrots with a generous drizzle of chermoula sauce on top, and add a dollop of plain Greek yogurt on the side. The creamy yogurt balances the warm spices perfectly.

Tips for Success

Here are some additional tips to ensure your Caramelized Carrots with Chermoula are a hit:

• Storage: Store leftover carrots in an airtight container in the refrigerator for up to three days.
• Freezing: You can also freeze roasted carrots, but they may lose some texture when thawed. Place them in a freezer-safe container for up to three months.
• Pairing: This dish pairs wonderfully with grilled meats or as part of a vegetarian spread.
• Serving Temperature: Caramelized Carrots with Chermoula can be served warm or at room temperature, making them versatile for different occasions.
• Cooking Tip: If you’re short on time, you can steam the carrots briefly before roasting to speed up the cooking process.
• Presentation: Consider garnishing with additional herbs or toasted nuts for added flavor and texture.

Accompaniments for Caramelized Carrots with Chermoula

• Grilled Chicken: The rich flavors of grilled chicken complement the sweetness of the carrots beautifully.
• Quinoa Salad: Pairing Caramelized Carrots with Chermoula with a refreshing quinoa salad makes for a colorful and nutritious meal.
• Perfect for Gatherings: This dish is ideal for holiday dinners or casual gatherings, adding vibrant color to your table.
• Storage Tips: Keep any leftovers in the fridge, and reheat gently to preserve the carrots‘ texture.
• Seasonal Pairings: Enjoy this dish in spring when carrots are at their sweetest and most abundant.

FAQ

Conclusion

Caramelized Carrots with Chermoula is a delightful dish that perfectly balances sweet and savory flavors, making it a favorite for many. This recipe is not only easy to prepare but also brings a splash of color and a burst of flavor to your table. I encourage you to try making this dish for your next meal; it’s sure to impress family and friends alike!

Caramelized Carrots with Chermoula

Craving something delicious? Caramelized Carrots with Chermoula is the perfect side dish for any meal. With sweet, roasted carrots topped with zesty chermoula and creamy Greek yogurt, this recipe is not just easy but incredibly satisfying. Enjoy the vibrant flavors and make this dish tonight!

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: Mediterranean

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Carrots Peeled and cut into even pieces.
• 1/3 cup Olive oil Divided for roasting and chermoula.
• 1 1/2 teaspoons Kosher salt Divided for seasoning.
• 1/2 cup Cilantro leaves Fresh and fragrant.
• 1/2 cup Parsley leaves Adds freshness.
• 2 cloves Garlic Minced for flavor.
• 1/4 teaspoon Ground cumin Adds warm spice.
• 2 tablespoons Lemon juice For acidity.
• 1/2 cup Plain Greek yogurt Serves as a creamy accompaniment.

Equipment

• Oven
• Peeler
• Baking Sheet
• Blender

Method

 

1. Preheat your oven to 400F degrees. This step is crucial for achieving the perfect caramelization on the carrots. The high heat will help them roast beautifully, enhancing their sweetness.
2. Place the peeled carrots on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to thoroughly coat the carrots. You want to make sure each piece is well-covered in oil for even roasting.
3. Bake the carrots for 35 to 40 minutes, or until they are golden and fork-tender. Halfway through cooking, you can toss them again for even browning. Watch them closely towards the end to prevent burning; you want a lovely caramel hue.
4. While the carrots are roasting, prepare the chermoula. In a blender, combine the cilantro leaves, parsley leaves, garlic cloves, ground cumin, lemon juice, 1/2 teaspoon salt, and 1/4 cup olive oil. Pulse until everything is combined but still slightly chunky. The chermoula should have a nice green color and a vibrant aroma.
5. Once the carrots are done roasting, remove them from the oven. Serve the roasted carrots with a generous drizzle of chermoula sauce on top, and add a dollop of plain Greek yogurt on the side. The creamy yogurt balances the warm spices perfectly.

Notes

Here are some additional tips to ensure your Caramelized Carrots with Chermoula are a hit:

• Storage: Store leftover carrots in an airtight container in the refrigerator for up to three days.
• Freezing: You can also freeze roasted carrots, but they may lose some texture when thawed. Place them in a freezer-safe container for up to three months.
• Pairing: This dish pairs wonderfully with grilled meats or as part of a vegetarian spread.
• Serving Temperature: Caramelized Carrots with Chermoula can be served warm or at room temperature, making them versatile for different occasions.
• Cooking Tip: If you're short on time, you can steam the carrots briefly before roasting to speed up the cooking process.
• Presentation: Consider garnishing with additional herbs or toasted nuts for added flavor and texture.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.