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Caramelized Carrots with Chermoula

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
Cook Time 35 minutes
Total Time 40 minutes
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.