Caramelized Carrots with Chermoula
Moroccan food is full of flavorful spices, and this chermoula sauce is no exception! Parsley, cilantro, and cumin are combined into a chunky sauce that pairs perfectly with creamy greek yogurt and caramelized carrots.
Servings: 4
Calories: 228kcal
Ingredients
- 1 pound carrots, peeled
- 1/3 cup olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 2 garlic cloves
- 1/4 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1/2 cup plain greek yogurt
Instructions
- Preheat oven to 400F degrees.
- Place carrots on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and toss to throughly coat.
- Bake carrots for 35-40 minutes or until golden and fork tender.
- While carrots are roasting place herbs, garlic cloves, cumin, lemon juice, 1/2 tsp salt and 1/4 cup olive oil in a blender and pulse until combined and slightly chunky.
- Serve roast carrots with chermoula sauce and greek yogurt
Nutrition
Calories: 228kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 965mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19714IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 1mg