Kickin’ Carrots…Moroccan Spiced Carrots

Time to wake-up those drab and boring carrots with this spicy side, which is sure to steal the show—honey, cinnamon, and ginger bring out the natural sweetness of the carrots, while cumin adds a welcome kick. As the dish slowly simmers on the stove, the sauce reduces into a shiny, flavorful glaze.
Moroccan Spiced CarrotsPhoto credit: Paul Delmont

Moroccan Spiced Carrots

Yield: 2 servings
Active Time:


4 large carrots, peeled and cut into batons
1 heaping tablespoon ghee
2 teaspoons raw honey
Large pinch salt
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon cinnamon


Place carrots in medium-sized saucepan and cover with water. Add rest of ingredients and bring to a boil over medium heat, uncovered. Turn heat down to low and let simmer until all the water has evaporated and carrots are coated in glaze.


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