Caramelized Carrots with Chermoula
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Caramelized Carrots with Chermoula
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Moroccan food is full of flavorful spices, and this chermoula sauce is no exception! Parsley, cilantro, and cumin are combined into a chunky sauce that pairs perfectly with creamy greek yogurt and caramelized carrots.
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Ingredients
- 1 pound carrots, peeled
- 1/3 cup olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 2 garlic cloves
- 1/4 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1/2 cup plain greek yogurt
Instructions
- Preheat oven to 400F degrees.
- Place carrots on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and toss to throughly coat.
- Bake carrots for 35-40 minutes or until golden and fork tender.
- While carrots are roasting place herbs, garlic cloves, cumin, lemon juice, 1/2 tsp salt and 1/4 cup olive oil in a blender and pulse until combined and slightly chunky.
- Serve roast carrots with chermoula sauce and greek yogurt
Nutrition Information
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Calories
228kcal
(11%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.003g
Cholesterol
1mg
(0%)
Sodium
965mg
(40%)
Potassium
466mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
19714IU
(394%)
Vitamin C
21mg
(23%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 965mg | 40% |
| Potassium | 466mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 19714IU | 394% |
| Vitamin C | 21mg | 23% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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