Ras El Hanout is a lovely mild aromatic spice. It’s a perfect match for carrots, or sweet potatoes, or even roasted potatoes tossed in Ras El Hanout.

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  • Course Sides
  • Cuisine Middle Eastern
  • Keyword Casual Dinner Party, Christmas, Comfort food, Fall-Winter, Flavor, Healthy, Oven Roasted, Special Dinner, Sunday Dinner, Thanksgiving, Vegan, Vegetables, Week Night Dinner
Servings Prep Time Cook Time
4 people 10 minutes 45 minutes
Passive Time Total Time
55 minutes
Servings Prep Time Cook Time
4 people 10 minutes 45 minutes
Passive Time Total Time
55 minutes
Tips
This is a great side dish to pair with a pork roast or roast chicken as it can be timed, in the same oven as the roast, to finish at the same time.
Degree of Difficulty
Easy
Ingredients
  • 3 medium carrots peeled and sliced into 3 inch pieces
  • 1 medium onion peeled and thinly sliced
  • 2 tbsp vegetable oil
  • 1 large tablespoon of ras el hanout spice
  • 1 tsp brown sugar or honey
  • kosher salt and freshly ground black pepper
  • Garnish
  • fresh cilantro chopped
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Pre heat oven to 350°
  3. Mix spice, sugar and oil in a small dish.
  4. Line a sheet pan with non-stick aluminium foil and transfer sliced onions and carrots to sheet pan.
  5. Drizzle spice mix over the carrots and onions,
  6. Toss to evenly coat the vegetables with the mix. Season well with salt and ground black pepper.
  7. Cover the pan with a second sheet of aluminum foil and place the sheet in a pre heated oven and roast, covered for about 20 minutes.
  8. Remove the covering aluminum foil and roast for a further 20-30 minutes, or until the carrots are tender and just begin to caramelize.

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