3 ratings

Moroccan Cumin Carrots

This recipe will transport your taste buds around the globe

Recipe Courtesy of Neda Varbanova

“During a recent trip to Morocco I got to taste some of the most incredible dishes. The chef’s used a lot of spices… Cumin and harissa were big staples in the Moroccan cuisine and I decided to create this recipe so I can bring a taste of Morocco back with me to the States.”

Neda Varbanova is a certified health coach and recipe creator who believes that healthy eating, fitness and a positive outlook are the key to realizing true health.

Calories Per Serving


For the Marinade

  • 1 Tablespoon lemon juice
  • 1 Teaspoon honey
  • 1 Teaspoon cumin
  • 1 Teaspoon harissa
  • 1/2 Teaspoon paprika
  • 1/2 Cup extra virgin olive oil
  • Salt and pepper, to taste

For the Carrots

  • 2 Bunches (about 10-12) carrots
  • 2 Tablespoons goat cheese
  • 2 Tablespoons parsley


For the Marinade

In a mixing bowl, combine all of the ingredients to prepare the marinade for the carrots.

For the Carrots

Preheat oven to 400 F.

Wash, peel and trim the carrots. Dry with a paper towel and set aside.

Line a baking sheet with parchment paper, and place the carrots on top. Pour part of the marinade over the carrots, making sure to leave a tiny bit to glaze at the end. Massage the marinade over the carrots using your hands and roast for 20 minutes, until tender.

Serve carrots topped with goat cheese and chopped parsley.