Moroccan-Spiced Carrots


For the Berbere Spice:

  • 1½ teaspoons smoked paprika
  • 1 teaspoon coriander seeds
  • ½ teaspoon fenugreek
  • ½ teaspoon garlic powder
  • ¼ teaspoon allspice berries
  • ¼ teaspoon chile flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nigella seeds
  • ¼ teaspoon ground nutmeg
  • 2 black cardamom pods
  • 1 whole clove

For the Moroccan-Spiced Carrots:

  • 24 (about 2 to 3 pounds) heirloom baby carrots, scrubbed and trimmed
  • 4 tablespoons olive oil, divided
  • Kosher salt, to taste
  • ½ cup sunflower seeds
  • 3 tablespoons dill, finely chopped


1. Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.

2. Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.

3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spiceand dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.


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