Moroccan Carrots with Millet
Moroccan Carrots with Millet Ingredients: ½ cup Anthony's Organic Millet 1 cup water 1 two-pound bag of carrots (we used multi-color) 2 garlic cloves 5 tbsp olive oil 8 tbsp Moroccan spice blend (details below) Juice of one large lemon 1 bunch Italian parsley Combine the ingredients below to make the Ras El Hanout Moroccan spice mix. Omit or reduce the cayenne pepper if you’re sensitive to heat. 2 tsp ground nutmeg 2 tsp ground coriander 2 tsp Anthony's Ground Cumin 2 tsp Anthony’s Ground Ginger Root 2 tsp Anthony's Turmeric Root 2 tsp salt 2 tsp Anthony’s Cassia Cinnamon 1 1⁄2 tsp Anthony’s Natural Cane Sugar 1 1⁄2 tsp paprika 1 1⁄2 tsp ground black pepper 1 tsp cayenne pepper 1 tsp cardamom powder 1 tsp ground allspice 1⁄2 tsp ground cloves
Cook ½ cup millet with 1 cup water until all the liquid is absorbed. Season with salt. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Chop carrots into diagonal slices and season with 4 tbsp olive oil, pressed garlic cloves and Moroccan spice blend. Roast for 25-30 minutes, until tender when tested with a fork. Broil on high for a few minutes if you’d like them slightly charred. Mix millet and parsley with lemon juice and 1 tbsp olive oil. Mix in roasted carrots.