Moroccan Carrots

Moroccan Carrots with Apricots and Almonds

The warm spices of Morocco can take the most common of vegetables and elevate it to exotic new heights. As fitting as these spiced carrots might be for a special occasion like Easter dinner, they are still quick and simple enough for a weeknight side dish. The subtle sweetness of dried apricots compliments the spice blend exactly right–no honey or brown sugar needed.
Moroccan Carrots with Apricots and Almonds | Swirls and Spice

This side dish recipe was inspired by a lovely recipe for glazed carrots that employed apricot preserves.  Since my family prefers less sweetness, I took it in a different, spicier direction.  Top it all off with crunchy toasted almonds, and you have a side dish poised to become the main attraction.

Moroccan Carrots with Apricots and Almonds | Swirls and SpiceAs for an entrée, I recommend pairing these spiced carrots with lamb or chicken.  Cardamom-Scented Rice Pilaf with Lamb and Chickpeas would do nicely, as would Za’atar Chicken, which I am keen to try at home once I track down more za’atar.  You could also opt to round out the meal with some couscous or Kalonji Seed Bread if you are feeling particularly adventurous.

But honestly, even putting these Moroccan carrots alongside a simple rotisserie chicken will make your mouth quite happy.

Moroccan Carrots with Apricots and Almonds | Swirls and Spice

Moroccan Carrots with Apricots and Almonds

  • Servings: 4 to 6 as a side dish
  • Print


  • 4 to 5 cups thickly sliced carrots
  • 10 dried apricots (preferably unsulphured), chopped
  • 3 Tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1 + 1/2 teaspoons sea salt
  • 1 Tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon fresh parsley, chopped
  • 1/4 cup toasted almond slivers


  1. In a small bowl, pour 2/3 cup hot water over chopped dried apricots and let stand for 10 to 15 minutes, until softened.
  2. Meawhile, in a saucepan, heat 6 cups of water to boil.  Add carrots and cook for 5 minutes.  Drain and set aside.
  3. Whisk together spices, lemon juice, and apple cider vinegar and add to apricot water mixture.  Add garlic and olive oil to empty saucepan and saute for 1 to 2 minutes.  Return carrots to pan and saute for 2 minutes.  Add spices, salt, and apricot mixture to the carrots and cook together for 2 minutes.  Turn off heat and keep warm until serving time.
  4. Just before serving, stir in chopped parsley.  Transfer cooked carrots to serving dish and sprinkle with toasted almond slivers.

Moroccan Carrots

I share recipes here and at Gluten Free Wednesdays and Allergy Free Wednesdays.

Also linked to Savoring Saturdays.


22 thoughts on “Moroccan Carrots with Apricots and Almonds

    1. Yep, simple is good! Most of these ingredients are easily found in the pantry. Just be sure your ground cumin isn’t more than a few months old. I had to replace mine recently.

  1. Yum! I don’t have enough interesting recipes for veggie sides, so I really like this. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky from

    1. I think there’s a very good chance you will love them, Kelly! Not sure how sweet you like your veggies, but you can always adjust things to your taste. 🙂

  2. I love Moroccan flavors, these carrots sound delicious! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!

  3. I’m having so much fun checking out this blog! Your taste buds are great by the way… Who would have ever thought about carrots and apricots?? Genius.

  4. Are these ever gorgeous! I can see that they’d steal the show at any dinner! Thanks for bringing this by Throwback Thursday; we’re already looking forward to what you’ll be bringing next week.


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