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Lunch & Dinner

Moroccan Spiced Roasted Sweet Potatoes And Carrots

By Chef Sylvie
RECIPE QUICK FACTS
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
SERVING SIZE: 4 to 6
PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min

Roasted carrots and sweet potatoes vibrant with spice.

Ingredients:

  • 2 Tablespoons/30ml coconut oil (melted)
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • pinch of red pepper
  • 3 garlic cloves, finely grated
  • 1 pound carrots, sliced in half and into thick strips
  • 1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips
  • The juice of half a small lemon
  • ¼ cup black Kalamata olives, roughly chopped
  • 2 Tablespoons flat leaf parsley, finely chopped

Instructions:

  1. Preheat oven to 375°F.
  2. Toss the carrots and sweet potatoes with oil and spices and roast in a shallow baking pan in lower third of oven for 30 minutes or until lightly browned and tender.
  3. Squeeze the lemon over the warm vegetables and toss with the chopped olives.
  4. Top with chopped parsley and serve warm.

This recipe originally appeared on Gourmande in the Kitchen.

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