These Moroccan carrots are a great twist to your typical Thanksgiving side. The yogurt is the perfect complement to the spice in the carrots plus the fried quinoa has a great crunch.
My Thanksgiving growing up had its fair share of fattening sides. My mom’s side is Greek and my dad’s side is Southern which is an amazing combo (spanikopita and fried chicken…yes!). It wasn’t until my sister became a vegetarian in high school, however, that I remember our meals starting to have more healthy options.
In the past few years, I’ve balanced out our thanksgiving meals more with the classics like dressing and mac-n-cheese with some healthier options like roasted veggies and a fall salad. People have loved having some healthy options to choose from!
These Moroccan carrots are great for Friendsgiving get-togethers as well! So easy to make for a crowd. If you’re looking for another good side option, try these maple brussels sprouts with apples and bacon. Enjoy!
Moroccan carrots with spiced yogurt and fried quinoaPrint This
- 1 lb small whole carrots (sometimes called baby or micro), washed
- 1 tsp cumin
- 3/4 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp olive oil + extra for frying quinoa
- 1 5 oz greek yogurt package, plain
- 1/2 lime, juiced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp cilantro, chopped
- 1/4 cup quinoa, cooked
Preheat oven to 425º.
In a small bowl, mix together cumin, 1/4 tsp coriander (you’ll use the remaining 1/2 tsp in the yogurt), paprika, salt and cinnamon.
Take your washed carrots (make sure to pat them try after) and toss them in a bowl with the olive oil. Added the spices and evenly coat. Add to a baking sheet and put in the oven for 20 min (tossing about 10 minutes in), till the carrots are cooked but aren’t mushy (if you have bigger carrots, you’ll cook for longer).
While the carrots are cooking, mix together the yogurt, remaining ground coriander, lime juice, garlic powder, and onion powder in a small bowl and set aside.
Next, in a skillet add about a couple of glugs of olive oil (about 2 tbsp) and heat over high. Add in your cooked quinoa stir around in the olive oil till brown and crispy. Spoon out and place on a plate with a paper towel while you wait on the carrots.
Once the carrots are done, serve over the yogurt on a plate. Sprinkle the fried quinoa on top and add chopped cilantro.