Moroccan Carrot Salad is a slightly sweet side dish that goes well with many meals. Carrots are cooked in the skillet until tender. Once the carrots are tender, they are coated with orange syrup, honey and lemon juice. Add parsley and pine nuts before serving.
Carrots are one of my favorite vegetables, so I like to try different ways of preparing them. I found Moroccan Carrot Salad recipes on the 101 Cookbooks site and the Food.com site. I took elements of the two recipes to make one that fit our tastes.
If you like slightly sweet carrot recipes, you might like Glazed Carrots. Brown sugar gives Glazed Carrots their sweetness.
I hope you enjoy the Moroccan Carrot Salad!
Moroccan Carrot Salad
- 1 cup orange juice
- 1 pound carrots
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon parsley or cilantro
- 1/3 cup pine nuts, toasted
- Make the orange syrup by placing the orange juice in a small sauce pan over medium heat. Reduce by half. Set aside.
- Wash, peel and slice carrots into 1/4-inch rounds.
- Heat olive oil in a large skillet over medium heat.
- Add the carrots and cook until the carrots are just tender.
- Remove from heat and drain off any excess oil.
- Place carrots in a large bowl.
- Add salt and pepper to taste.
- Add honey, lemon juice, orange syrup and cumin to the carrots. Toss to coat the carrots.
- Just before serving, add the parsley and pine nuts.