Moroccan spiced carrot salad with harissa, cumin & maple syrup
Savor the exotic blend of Moroccan spices in this vibrant carrot salad, featuring a fiery kick from harissa, earthy notes of cumin, and a hint of sweetness from maple syrup.
Ingredients:
- 350 grams carrots
- 1 teaspoon Harissa paste
- 1 teaspoon cumin seeds
- 1/4 teaspoon smoked paprika
- 2 teaspoons maple syrup
- Coriander leaves (for garnish)
Instructions:
- Preheat your oven to 200 degrees Celsius (200 °C) and prepare a baking tray by covering it with aluminum foil. Alternatively, you can use an oven-safe dish.
- Slice the carrots into sticks that are similar in size to French fries. Combine all the listed ingredients (excluding the coriander leaves) and coat the carrots evenly with this mixture.
- Arrange the marinated carrots in a single layer on the lined baking sheet and bake for 25 to 30 minutes until they are tender, lightly browned. Garnish with coriander leaves before serving.
- (Please keep in mind that the cooking time may vary depending on the type and thickness of the carrots, so be sure to check on them after 20 minutes).
Summary:
- Calories: 196 kcal
- Fat: 2 g
- Protein: 4 g
- Carbs: 45 g
- Potassium: 1263 mg
- Magnesium: 63 mg