Best Moroccan Pickled Carrots Recipes

MOROCCAN STYLE SPICY PICKLED VEGETABLES

Moroccan Style Spicy Pickled Vegetables image

I love crunchy veggies & low cal options are always a plus. This recipe from chefbarrae caught my eye as a must try. I liked that it is diabetic friendly and think it would be picnic friendly. This dish is easy to prepare and stores well in the refrigerator for at least a week. I plan to try adding additional veggies such as celery and cauliflower too.

Provided by Susie D

Categories Vegetable

Time 40m

Yield 1 jar

Number Of Ingredients 20

Ingredients

2 cups white vinegar
2 cups water
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
1/2 teaspoon brown mustard seeds
1/2 teaspoon yellow mustard seeds
1 lemon zest, cut into ribbons and julienned
2 cinnamon sticks, broken into pieces about 1-inch long
3 small bay leaves
1/2 teaspoon dried thyme
1/4-1/2 teaspoon crushed red pepper flakes (or to taste)
1/4 cup Splenda sugar substitute
2 cups sliced carrots or 2 cups baby carrots
1/2 cup onion, sliced
3/4 cup green bell pepper, cut into 1-inch pieces
1 cup tomatoes, cut into large chunks
2 large garlic cloves, thinly sliced
1/4 cup pimento stuffed green olive

Steps:

Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

Nutrition Facts : Calories 391.9, Fat 3.3, SaturatedFat 0.4, Sodium 238.9, Carbohydrate 70.2, Fiber 15.8, Sugar 36.8, Protein 8.1

MOROCCAN-SPICED ROASTED CARROTS

Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

MOROCCAN PICKLED CARROTS

Moroccan Pickled Carrots image

The flavors of Moroccan cuisine where spices such as cinnamon, coriander and cardamom take center stage are rich, pungent and completely captivating. Who can fail to fall in love with Moroccan cuisine? These carrots bring Moroccan flavors to the forefront. They are easy to make and very addictive!

Provided by Tess Geer @dmsgrl

Categories Vegetables

Number Of Ingredients 11

Ingredients

1 1/4 pound(s) whole carrots, scraped and c
1 - peel of one lemon, removed in strips with a vegetable peeler
4 - plump garlic cloves, thinly sliced
4 - dried hot red chilies
1 1/2 cup(s) water
1 cup(s) apple cider vinegar
1/4 cup(s) sugar
1 1/2 tablespoon(s) kosher salt
2 teaspoon(s) cumin seeds, cracked
2 teaspoon(s) coriander seeds, cracked
1/2 teaspoon(s) cinnamon

Steps:

Tightly pack carrot sticks longways in a clean 1 qt mason jar you should have two layers.
Top carrots with garlic, lemon peel and chili peppers, crumbling one of the peppers. Sprinkle cinnamon over the top.
Bring water, salt, vinegar, sugar, cumin and coriander to a boil over medium high heat stirring occasionally. Once sugar has fully dissolved, continue to boil for 3-5 minutes.
Pour brine over carrots in increments, pausing to let brine settle down between carrots. Using a long utensil handle, gentle prod between the carrots to aid the settling. Continue until brine reaches 1/4 from the rim.
Cover tightly and refrigerate a minimum of 3 days before eating. Tastes best after 1 week. Will keep in the refrigerator for up to six weeks.

MOROCCAN CARROTS

Moroccan Carrots image

Learn how to reduce poaching liquid to a syrup for intensity of flavor. Add a few spices and garnish with fresh herbs, and you've got a truly beautiful side dish.

Provided by Michael Solomonov

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 large carrots, peeled
2 cups water
kosher salt
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon ground Aleppo pepper
1 clove garlic
1/4 cup olive oil
Fresh mint
fresh cilantro

Steps:

Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10-12 minutes.
Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
Remove syrupy mixture from heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.