Spicy Roasted Carrot Salad | Claudia Roden

This is part two of the roasted vegetable salads in the traditional slow-cook method from Morocco. Serve the spicy roasted carrot salad along with the roasted beets, mashed eggplant, marinated olives, grated cucumber and other small plates. It’s very much like a ritual. Perhaps a symphony of colors and flavors of seasonal vegetables. They whet your appetite for the delicious main course to come.

Among all the roasted carrots I’ve made, this Moroccan-style carrot requires a longer roast in the oven. The result is a stunningly sweet and meltingly tender vegetable with a distinct flavor profile like no others. Looking under the hood, there are many spices in the marinade poured over the carrots before roasting. For sure, this is a spicy marinade worth remembering for a Mediterranean roasted vegetable dish.

The mix of spices in this Claudia Roden’s recipe, together with lemon juice and oil, is simply delicious. Here is the formula. The spicy marinade consists of: ground cumin, ground coriander, ground cinnamon, ground ginger, fresh garlic, olive oil, honey, lemon zest and juice, Aleppo pepper, black pepper and salt.

After treating the prepared carrots with the spicy marinade, roast them for about 1 hour at 400°F. I use a sheet pan and the marinade turns brown fast. To avert the liquid from drying out, while retaining the sauce-like consistency, use a baking dish with higher sides.

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Spicy Roasted Carrot Salad | Claudia Roden

Appetizer – Moroccan

By Claudia Roden – Serves: 6

Ingredients

• 2 1/4 lb/ 1 kg medium carrots, peeled
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3 garlic cloves, crushed
• 2 – 3 tbsp olive oil
• 1 tbsp honey
• Juice and zest of 1/2 – 1 lemon, to taste
• Aleppo pepper, to taste (optional)
• Salt and black pepper
• 2 tbsp extra virgin olive oil, to serve
• 3 tbsp roughly chopped coriander, or other fresh herbs

Instructions

1

Preheat the oven to 400°F.

2

Cut the carrots in half, then cut them in half so that you have wide sticks. Put them in a baking dish (with high sides).

3

In a bowl, put the cumin, coriander, cinnamon, ginger, garlic, olive oil, honey, lemon juice and Aleppo pepper (if using). Season, mix very well and pour over the carrots, turning with your hands until they are coated all over.

4

Bake for about 1 hour until the carrots are tender, turning them over once. Let cool.

5

Serve at room temperature with a drizzle of extra virgin olive oil and sprinkled with coriander or other fresh herbs.

Notes

Adapted from Claudia Roden's Mediterranean