The Best Roasted Moroccan Carrots with Yogurt Sauce

Why You’ll Love These Moroccan Carrots

This is the best carrot recipe – made from just a handful of ingredients, these Moroccan carrots are full of flavor and make not only a great side dish but a simple side dish for weeknight meals your whole family will love or a dinner party where they need a serving of vegetables.

These carrots are truly one of my favorites. Coated in fragrant spices like smoked paprika, cumin, and cinnamon, then roasted until tender and caramelized, then served with an herby tangy yogurt sauce. I just love Mediterranean/Moroccan cuisine and these come together so quickly and easily that they’re a no-brainer to make.

You can use any carrot for this dish – baby carrots, garden carrots, or larger store-bought carrots. You can even cut large carrots into smaller sizes so they cook faster. Just make sure the carrots are similar in size and arranged in a single layer to ensure even cooking and adjust the cooking time depending on their size. This side dish pairs beautifully with lamb chops, grilled fish, or chicken thighs. Happy cooking!

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Ingredient Notes

• Carrots: The star of the show, these naturally sweet veggies soak up all the Moroccan cooking spices and roast to perfection. Baby carrots or carrot slices work beautifully. Just keep the sizes consistent to ensure even cooking.
• Avocado oil: Helps the spices cling to the cooked carrots and promotes that golden, caramelized finish. Swap it with extra virgin olive oil or even melted ghee for richness.
• Smoked paprika: Adds a smoky depth that complements the sweetness of the carrots. Regular or sweet paprika can work, but the smokiness makes it special.
• Cumin: Warm and earthy, cumin adds that unmistakable Moroccan vibe to the dish.
• Cinnamon: This warming spice balances the savoriness of the spices with a touch of sweetness and warmth, making the dish extra cozy.
• Ground black pepper: Provides a bit of sharpness and balances the sweeter elements of the dish; use white pepper if you’re in a pinch.
• Ginger: Adds a slight zing and subtle warmth that enhances the other spices. Ground turmeric could add a different twist but keep the flavor profile cohesive.
• Sea salt: Elevates all the flavors in the dish and brings out the natural sweetness of the carrots. Himalayan salt or kosher salt works fine too.
• Ground cloves: Just a pinch of this brings a bold, aromatic kick and layers the flavor with a little spice.
• Cayenne Pepper (optional): Gives the dish a spicy little kick, but you can totally leave it out if you don’t like spicy.

Yogurt Sauce

• Greek yogurt: Creamy, tangy, and the perfect cooling contrast to the spices. Coconut yogurt works if you’re dairy-free.
• Cilantro: Bright and herbaceous, it adds freshness to the sauce. Fresh parsley works if you’re not a cilantro fan.
• Fresh garlic: A bold, savory punch that pairs beautifully with the yogurt and spices.
• Lemon juice: Adds brightness and a little zing that keeps the sauce from feeling heavy. I like to use fresh lemon juice but store-bought works if you prefer.
• Sea salt: Enhances the flavors in the sauce, balancing the tanginess of the yogurt.
• Ground black pepper: A subtle hint of spice.

For exact ingredient amounts and instructions, see the printable recipe card below.

Step-by-Step Instructions

Step 1: Preheat the oven to 400 degrees F. If you’re using fresh carrots, remove any stems and peel them.

Step 2: Transfer the carrots to a baking sheet or baking dish. Drizzle with avocado oil, then sprinkle with smoked paprika, cumin, cinnamon, black pepper, ginger, salt, cloves, and cayenne (if using). Roast in the preheated oven for 20-25 minutes for baby carrots or small garden carrots, and 30-35 minutes for large store-bought carrots. They should be fork-tender when they’re done cooking.

Step 3: While the carrots are roasting, stir together all the ingredients for the yogurt sauce in a medium bowl.

Step 4: Once the carrots are done, you can serve them over the yogurt sauce or serve with the yogurt sauce on the side as a dip. I like to sprinkle with some more cilantro and some red pepper flakes for garnish.

Expert Tips

• Cayenne will give the carrots a spicy kick. You can omit it if you are sensitive to spicy food or just use a little bit if you don’t want the full amount.
• You can substitute cilantro with parsley if you like – I know not everyone is a fan of cilantro!
• Using a food processor for your yogurt sauce makes it ultra-smooth!

Serving Tips

• Sprinkle your cooked carrots with sesame seeds for a little bit of extra flavor and crunch!
• For a vegetarian meal option, serve them with quinoa, hummus, or some grilled rice balls.
• Serve with a main dish of crispy air fryer chicken drumsticks for a super satisfying meal. 

Storage Tips

Let any leftover carrots cool to room temperature and store in an airtight container for 3-4 days. I recommend storing the carrots and the yogurt sauce separately. You can reheat the carrots in the microwave, or heat them up in a 400-degree oven for 5-10 minutes.

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