Carrots with a Moroccan Twist Carrots with a Moroccan Twist

Author: Canadian Living

Think of carrots as the canvas on which you can paint a whole spectrum of flavours. Here, it's cumin for a mild Moroccan twist; in the variation, it's ginger and lemon for an East Asian accent. Both are nutritious, all-season, multi-purpose sides that complement poultry, pork, lamb and vegetarian dishes. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009



Peel and cut carrots into 2-inch (5 cm) long pencil-thin sticks. Peel and halve onion; slice crosswise. Combine carrots, onion and garlic in 4- to 5-1/2-quart (4 to 5.5 L) slow cooker.

Add broth, butter, salt, cumin, and cayenne (if using); stir to coat carrots. Cover and cook on low until carrots are tender, about 3 hours.

Whisk cornstarch with 2 tbsp (25 mL) water; drizzle over carrots. Toss to combine. Cover and cook on high until sauce clears and glazes carrots, 10 minutes.

Sprinkle with coriander.

Nutritional facts Per each of 6 servings: about

  • Sodium 341 mg
  • Protein 1 g
  • Calories 93.0
  • Total fat 4 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 4.0
  • Folate 9.0
  • Calcium 4.0
  • Vitamin A 212.0
  • Vitamin C 8.0
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Carrots with a Moroccan Twist