Moroccan Spice-Infused Rainbow Carrots with a Sweet-Tart Sauce

April 26, 2019—0 Comments
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These beautiful rainbow carrots from the Farmers’ Market were calling my name and were begging to be made into a Moroccan-spiced side dish. But how was I going to cook them and then “dress” them with a traditional Moroccan Vinaigrette without oil? “Necessity is the mother of Invention.” Instead of boiling the carrots in just water, I came up with the idea to season the water with the Moroccan spices to flavor the carrots from the inside out. Voila! — the carrots loved bathing in this flavorful “broth”. They are delicious on their own or perfect to use with a hummus dip (but cook them al dente). I wanted to serve these beauties as a side dish, so I made a quick and easy sweet-tart sauce that goes beautifully with the Moroccan-spiced carrots.


Moroccan Spice-Infused Rainbow Carrots with a Sweet-Tart Sauce

Servings: 2
  • 1 bunch rainbow carrots (about 6 oz.)
  • 1 tsp. Ground cumin
  • 1 tsp. Ground cinnamon
  • ½ tsp. Smoked sweet paprika
  • 1 guajillo chili (about 3” long), lightly toasted in a dry pan, and seeded
  • 2 garlic cloves, finely chopped
  • 2 TB pistachios, lightly toasted in a dry pan
  • Micro-green leaves, or baby swiss chard leaves or other tiny lettuces


For the Sweet-Tart Sauce:

  • 3 TB Maple Syrup
  • 1-1/2 TB Sherry Vinegar
  • 1 tsp. Fresh orange juice (just a few drops to taste)
  1. Clean carrots and remove tops.
  2. In a 3-quart saucepan, add water till ¾ full, and add spices the spices:  cumin, cinnamon, sweet paprika, guajillo pepper, and garlic. Bring mixture to a boil and stir. Taste the water to see if it needs more of the spices. It should taste flavorful.
  3. Add the carrots to the boiling water and lower the temperature to medium-high.
  4. Cook the carrots until soft when pierced with a knife.  Depending on the thickness of the carrot this will take 5 or more minutes. The carrots should be soft enough to cut with a fork but not too soft that they will fall apart. Just a tiny “give” when pierced with a knife and they are perfectly cooked.
  5. Using tongs, carefully remove the carrots to a plate.

Nutrition Per Serving:  180 calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 70mg sodium, 34g carbohydrate, 4g fiber, 23g sugar, 18g added sugar, 3g protein


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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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