Carrots can be so much more than a snack. In Moroccan food, carrots are a side dish spiced up to make anyone’s taste buds do a happy dance. Continue to read to learn how to take your carrots from a snack to a sweet, roasted or glazed side dish that you’ll beg to have seconds for. Follow these cooking tips from Food Network.

 

Roasted Carrots

This is one of the easiest ways to prep your carrots. You can put 12 carrots on a sheet pan in the oven and drizzle olive oil, sprinkle salt and pepper, and then toss fresh herbs on it to finish it off. 

Glazed Carrots

A way to make glazed carrots is with coconut oil and two tablespoons of honey to add sweetness to the dish. This could be one of your special occasion dishes that is easy to prepare. Add a secret ingredient to it by adding a dash of togarashi spice powder or cayenne, and this will rev up the sweet flavor.

Shaved Carrots

This dish requires thaw raw whole carrots. Shave them into paper-thin ribbons, which gives them a springtime or summery appearance. Load this easy to eat dish up with chopped almonds and honey-lime dressing. Food Network Magazine featured this dish, and added chopped dates and sprinkled feta cheese on the dish. This adds a double crunch and a smooth texture from the feta cheese. This can also be a fresh topper for a turkey sandwich.

Sauteed Carrots

To bring out the natural sweetness of carrots, all that’s needed is for you to sautee them. Food Network star, Ina (Barefoot Contessa), first boils the carrots until they’re tender, and then she sautees them in unsalted butter to finish off the cooking.

Candied Carrots

To bring the sweetness to another level, you can give carrots the candied treatment. Drizzle roasted, tender carrots in a homemade brown butter sauce that is flavored with orange juice and zest, then spice with cumin and cinnamon. These carrots are so delectable that you might want to have more for dessert. 

Shredded Carrots

Do you like coleslaw? Well, instead of just making it with just cabbage, use shredded carrots to give it a sweeter taste. Take a whole pound of shredded carrots, Dijon mustard, white wine vinegar and red onion, and toss it together. This would go well with meat or fish, and you can even pack it on a sandwich. 

Now that you've learned how to take carrots from snack to a delectable, finger licking dish, visit Kous Kous Moroccan Bistro to taste carrots cooked Moroccan style.