These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.

a close up of moroccan carrots

Disclosure: This post contains affiliate links. I originally shared this recipe on August 21, 2012. I have updated the text, video and images to reshare with you today. 

Moroccan carrots was a standard in my mom’s summer kitchen. It is just one of those recipes that will always remind me of spending time on Lake Champlain in the summer. They’re the kind of recipe you can make ahead, then serve at room temperature or chilled so they’re great for entertaining (my mom does a lot of that) and the leftover are amazing.

While I spent my time fishing for lake perch, playing flashlight tag and attempting to learn how to play tennis, my mom effortlessly planned, cooked-for and executed amazing parties, casual get-togethers, luncheons and simple suppers on the porch with food that was both exciting and gourmet but at the same time approachable and casual, always with visual appeal and never lacking in flavor. With open doors, she always had room at the table for friends stopping by. My mom read The New Basics, The Nantucket Open House Cookbook and the Silver Palate as if they were textbooks. It was celebratory and sumptuous party food that was typified by full-flavor, yet it was totally down-home with just a twist on a familiar classic.

Moroccan Carrots on a farm table with flowers and red wine

For all I know my mom prepared Moroccan Carrots at other times of the year, but I will always think of Moroccan Carrots as synonymous with summer. [So will Tabbouleh and Strawberry Shortcakes for that matter.] Apparently they are also a common side for fall and holiday gatherings as well in many traditions! 

Now that summer is here, and the weather has warmed up (finally) we’ve officially moved into our cottage on the lake for the bulk of the summer. While my husband was off fishing for pickerels and my daughters were learning the art and science that is building the perfect water balloon, I was happy to get an unexpected “yes!” to my invitation for dinner on the porch. I just naturally thought it seemed like a perfect time to whip up some Moroccan carrots, slice some tomatoes for tomato salad and fire up the grill for our impromptu [and always welcome] guests.

two bowls of moroccan carrots

What Are Moroccan Carrots?

  • Moroccan Carrots are essentially lightly cooked carrots tossed with a very strong vinaigrette with the prevalent flavor of garlic and cumin. 
  • They are common through North Africa and the Middle East. They became a more mainstream side dish in the US in the Nouvelle Cuisine era. 
  • Some Moroccan Carrot recipes will use lemon, but my mom’s version was made with red wine vinegar and I much prefer the taste.
  • Parsley is almost always a common addition, though some recipes will use cilantro. I am a cilantro lover, but in the case of Moroccan Carrots, I much prefer the grassy neutrality of parsley. a table with a gray and blue cloth and a bowl of carrots with parsley
 

How To Make Moroccan Carrots

There is very little guess work with making Moroccan Carrots. If you know how to boil water and chop garlic then you’re pretty much an expert on how to make them! Here are the details:

  1. Peel and chop your carrots. You’ll want to cut them about 1/3 inch thick. If you have giant carrots you can cut them in half lengthwise first, but I like to keep them as coins.
  2. Boil the carrots in salted water. The trick is to use more salt than you think you should use. Most of it will go down the drain when you drain the cooked carrots, but it will also season the carrots as they cook.
  3. Chop the garlic and mash it into a paste with coarse kosher salt. This is something I do regularly when I use raw garlic in a final dish. I like to do this so the garlic is evenly blended throughout and you don’t get any harsh bites of garlic. 
  4. Make a dressing with the garlic and salt paste, red wine vinegar, a lot of ground cumin (trust me, it’s amazing) and good olive oil. 
  5. Toss the cooked carrots with the dressing and add in a ton of freshly chopped parsley. And that’s it! You can refrigerate it or eat it room temperature.

More Healthy Carrot Side Dishes To Try

These Maple Glazed Carrots are from my cookbook and one of my favorite family friendly ways to make carrots in the fall and wintertime. 

We recently discovered the amazing combination of Mashed Carrots and Parsnips. If you haven’t tried it yet you’re in for a happy treat!

This Hot Moroccan Carrots with Harissa recipe is like the feisty sister to today’s Moroccan Carrot recipe. Try both! 

Okay, I know it’s not a side dish, but if you love Moroccan Flavors, this weeknight dinner will be your new love! Sheet Pan Moroccan Salmon with Moroccan Spice.

Also, don’t miss this Ultimate Guide to Carrots! There are a ton of other recipe ideas and lots of tips about carrots! 

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a close up of moroccan carrots

moroccan carrots

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Moroccan

Description

These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.


Scale

Ingredients

  • 5 cups peeled and chopped carrots
  • 1 clove garlic
  • 1 teaspoon coarse kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons ground cumin
  • 1 cup chopped parsley

Instructions

  1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
  2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
  3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

Notes

0 mg Cholesterol, 0 g Added Sugar


Nutrition

  • Serving Size: 3/4 cup each
  • Calories: 80
  • Sugar: 2 g
  • Sodium: 320 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 1 g