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Moroccan Carrots

Yield: Serves 4 to 6


  • 6 large carrots, peeled
  • Kosher salt 
  • 1 garlic clove, minced 
  • ¼ cup olive oil
  • ¼ cup orange juice 
  • 2 tablespoons lemon juice 
  • ¼ cup chopped fresh cilantro 
  • 1 tablespoon chopped fresh mint 
  • 1 teaspoon ground Aleppo pepper 
  • 1 teaspoon ground cumin 
SidesKosher for PassoverGluten FreeVegetarianVeganNorth Africa


  • Step 1

    Put the carrots in a large deep skillet and just barely cover with water. Add a pinch of salt. Cook over medium-high heat until the carrots are just beginning to soften, 10 to 12 minutes. Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid. When they are cool enough to handle, cut the carrots into half-moons and set aside. 

  • Step 2

    Simmer the carrot-cooking liquid until reduced and almost syrupy, about 10 minutes. Add the garlic and cook for about 1 minute more. Off the heat, add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper, cumin, and 1 tablespoon salt. Toss the carrots in the mixture and refrigerate before serving.