• Heather O'Donovan

Moroccan Carrots

This simple side dish is a friends and family favorite around here. We serve it year round because it is the perfect accompaniment for grilled meats.


INGREDIENTS

1/2 lb Carrots

3 tablespoons Olive Oil

1 1-1/2 teaspoons Fine Sea Salt

4 tablespoons Picnic Moroccan Cilantro Spread

2 tablespoons Italian Parsley, chopped


INSTRUCTIONS


Pre-heat oven to 450 degrees.


Peel and slice carrots. After peeling, slice on a diagonal about a 1/4” thick.


Place on baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with salt.


Roast until browned on both sides, about 15 minutes. This will vary according to your oven. You will need flip once during roasting.


Whole carrots are roasting, whisk 4 tablespoons of Picnic Spread with 1 tablespoon of olive oil and 1/2 teaspoon fine sea salt. Mix this in a bowl that will be large enough to add carrots to when they are done.


Tip roasted carrots into the bowl with spread and stir to coat. If it’s not coating well drizzle with a little olive oil.


Salt to taste if needed.


At this point I usually transfer into a serving bowl. But I never have an issue just going straight from the mixing bowl to the

plates.


Sprinkle parsley over carrots.


Enjoy!




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