Surat, Gujarat
6 hours ago
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Moroccan Carrots with Millet

2-3 people


15 minutes



45 minutes



Moroccan Carrots with Millet


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.



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