Moroccan Spiced Roasted Sweet Potatoes and Carrots

Sweet potatoes and carrots are cut thinly into “fries” and tossed in a mixture of coconut oil kicked up with Moroccan spices like cumin, coriander and garlic.

Moroccan Spiced Roasted Sweet Potatoes and Carrots from Gourmande in the Kitchen Moroccan Spiced Roasted Sweet Potatoes and Carrots
PinExt Moroccan Spiced Roasted Sweet Potatoes and Carrots

I had never thought of myself as much of a sweet potato person until recently. The thought of them brought up memories of slickly sweet casseroles I’d rather soon forget. But last year I fell hard for these sunset-hued root vegetables and they’ve been on the menu ever since.

Roasting root vegetables is nothing new, but throw in a generous palmful of North African inspired aromatic spices and it becomes anything but ordinary.

Moroccan Spiced Roasted Sweet Potatoes and Carrots Recipe from Gourmande in the Kitchen Moroccan Spiced Roasted Sweet Potatoes and Carrots

So much more than your standard roast vegetables, these Moroccan spiced roasted sweet potatoes and carrots are bold with flavor.

The principle is fairly simple; mild sweet potatoes and carrots are cut into thin lengths, bathed in a mixture of coconut oil and kicked up with spices like cumin, coriander and garlic, then left to mix and mingle in the heat of the oven.

Carrots Gourmande in the Kitchen Moroccan Spiced Roasted Sweet Potatoes and Carrots

The quality time in a hot oven locks in the moisture, turning the insides soft and creamy, while the starchy edges become golden bronze and caramelized (not to mention the way it makes your house smell).

Once out of the oven, the natural sweetness of the roasted roots are off-set with a squeeze of fresh lemon juice, a few chopped black olives and a sprinkle of chopped parsley which give the dish a hit of acidity, salt and freshness.

Sweet Potatoes and Carrots from Gourmande in the Kitchen Moroccan Spiced Roasted Sweet Potatoes and Carrots

These spiced-up carrots and sweet potatoes are fast, foolproof and full of vibrant flavors. Silky on the inside and bold on the outside, this is the best of all worlds, a dish that works just as well warm from the oven or cold right out of the fridge the next day.

Moroccan Spiced Roasted Sweet Potatoes and Carrots Gourmande in the Kitchen Moroccan Spiced Roasted Sweet Potatoes and Carrots

Moroccan Spiced Roasted Sweet Potatoes and Carrots Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: Serves 4 to 6

Moroccan Spiced Roasted Sweet Potatoes and Carrots 186 Moroccan Spiced Roasted Sweet Potatoes and Carrots

These spiced up carrots and sweet potatoes are fast, foolproof and full of vibrant flavors.

Ingredients

  • 2 Tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • a pinch of red pepper for extra spice (optional)
  • 3 garlic cloves, finely minced
  • 1 pound carrots, sliced in half and into thick strips
  • 1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips
  • ¼ cup/ black Kalamata olives, roughly chopped
  • 2 Tablespoons flat leaf parsley, finely chopped
  • The juice of one 1 small lemon or half a large

Instructions

  1. Preheat oven to 375°F.
  2. Melt the coconut oil and whisk in the salt, spices and garlic.
  3. Toss the carrots and sweet potatoes with oil and spices and roast in a shallow baking pan in lower third of oven for 30 minutes or until lightly browned and tender.
  4. Squeeze the lemon over the warm vegetables and toss with the chopped olives.
  5. Top with chopped parsley and serve warm.

Notes

Gluten Free, Grain Free, Vegetarian, Vegan, Paleo

http://gourmandeinthekitchen.com/2013/moroccan-spiced-roasted-sweet-potatoes-carrots-recipe/
 Moroccan Spiced Roasted Sweet Potatoes and Carrots

 


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  1. Eha says

    I have passionately loved sweet potatoes for ever and like to combine them with carrots, but have never used coconut oil. Spices Moroccan style yes, coconut never! Taste treat ahead :) !

  2. says

    I love sweet potatoes. My mom used to bake them in the oven and serve them to us plain, so I never understood why people despised them so much–then I tried sweet potato casserole as an adult and finally understood. :) This recipe is perfect!

  3. says

    I am a huge lover of spices. I have noticed that Indian and Mediterranean cooking uses ground coriander and cumin in their dishes. I like to add some garam masala to this as well :-). Such a comforting and filling dish for cold winter nights.

  4. says

    After I have already tried out similair recipes with baked roots which were delicious I definitely will try out also this recipe as this sounds even more than delicious and the photos are great!!

    Best wishes from Eva

    PS: Last week I tried out your Winter Greens and Egg Soup with Spinach. It was very easy to do and tasted just yummy :)

  5. says

    Hi There, All these pictures are looking gorgeous and I am craving to have a bite too:) Wonderful and appetizing dishes at galore. Have a wonderful week. Look forward to your next post. Take care !
    Regards, Sonia

  6. says

    Sylvie- LOVE LOVE LOVE this. Sweet potatoes are one of my favorite, so I’m always trying out different preparation methods and spices for flavoring.

    I can’t wait to make this.

  7. says

    Love the inclusion of Moroccan flavors in this dish. I’m eating more seasonally these days, so root veggies are my veggies of choice. Finding ways to make them taste interesting as different side dishes is sometimes a challenge, but I love using Middle Eastern spices, so I’ll be sure to try this!

  8. says

    Love the inclusion of Moroccan flavors in this dish. I’m eating more seasonally these days, so root veggies are my veggies of choice. Finding ways to make them taste interesting as different side dishes is sometimes a challenge, but I love using Middle Eastern spices, so I’ll be sure to try this!

  9. says

    Beautiful! !!
    Sweet potatoes are my favorite n moroccan spices are just what is needed to add the exotic deliciousness here. ..
    Perfection!

  10. says

    Its always that your recipes reaches my pin boards faster tan I could come here to comment :) Love the simple and healthy recipe with minimal ingredients. And amazing clicks, as usual, Sylvie!

  11. says

    Stunning pictures Sylvie. The only Moroccan dish I’ve had is their famous – Moroccan lentil soup. I love all the flavors in your recipe.Makes me crave for some:)

  12. Ali says

    This recipe is so yummy. I had the with other lovely paleo sides with thick steaks on the BBQ. Lovely Aussie meal in the summer heat!

  13. says

    I never thought I was a sweet potato girl until I tried spicy sweet potato fries. Those changed everything! Now I can’t get enough roasted, savory sweet potatoes. Your version here looks amazing, Sylvie.

  14. says

    I roast veggies too, especially sweet potatoes are my favorite. I was very curious to see what kind of spices you used. I’m still new to Moroccan cuisine and wanted to know how it tastes like. This sounds really wonderful Sylvie!

  15. Stephanie says

    Quick question – I have a coconut allergy (something I’m NOT happy about) but this recipe sounds delicious. Is there anything I can substitute that two TB of coconut oil with without sacrificing the taste of the final product?

    • says

      Hi Stephanie, You can use olive oil or ghee (clarified butter) instead of the coconut oil here, either one would be fine based on your preference.

  16. says

    As I had no sweet potatoes at home and a lot of carrots to go I tried this recipe with carrots only.
    It made a wonderful side dish. Very yummy.

  17. says

    I usually never leave comments on recipe boards but tried this last night and these were DELICIOUS! 3 & 5 year olds gobbled them up – along with a husband who claims to hate sweet potatoes. Thanks so much!

    • says

      Hi Laura,

      I’m glad to hear you enjoyed the sweet potatoes and carrots and that they were a hit with your family! I really appreciate you taking the time to leave a comment, it’s great to hear feedback from people who have tried my recipes.

      Best,
      Sylvie

  18. Florence Haridan says

    Liking the cumin, coriander combo…one I use often…the sweet of the potato, I can see will be delish…thx…

  19. says

    I think I’ll make this to take to our family Thanksgiving gathering! We have one family member with very strict food limitations, but she said this looked perfect.

    One question – did you use refined or unrefined coconut oil?

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