Roasted Spiced Carrots With Caramelized Shallots



10 min


35 min



Roasted Spiced Carrots With Caramelized Shallots

(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

The sweetness of carrots, married with moroccan-inspired spices elevates this veggie dish to the next level.


  • 600 g small carrots , with stems, scrubbed well
  • 4 tsp olive oil , divided
  • 3/4 tsp Moroccan-Inspired Spice Blend , divided, (see Kitchen tip for recipe)
  • 1/4 tsp salt
  • 3 shallots , thinly sliced into rounds
  • 1/2 cup 2% Greek yogurt
  • 1 tbsp honey


  1. Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.
  2. Trim carrots, reserving 1/4 cup chopped carrot leaves. Toss carrots with 2 tsp oil, 1/4 tsp spice blend and salt on prepared sheet. Roast, flipping halfway, until carrots are tender, about 25 min.
  3. Meanwhile, heat a large non-stick frying pan over medium-high. Add remaining 2 tsp oil, and then shallots. Cook, stirring often, until golden-brown, 5 to 7 min. Add remaining 1/2 tsp spice blend and cook for 1 min more.
  4. Spread yogurt on a platter. Arrange carrots on yogurt, and then drizzle with honey. Scatter shallots and reserved carrot leaves on top.

Kitchen tip

Get the Moroccan-Inspired Spice Blend recipe.