Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots.
- 1 Tbs. cumin seeds
- 1 lb. baby carrots, halved, or 6 large, fat carrots, halved lengthwise and cut into wedges
- 3 Tbs. olive oil, divided
- 1/2 cup lightly packed fresh mint leaves
- 1 cup lightly packed fresh parsley, chopped
- 2 cloves garlic, peeled
- 1 Tbs. lemon juice
- 1 lemon, cut into wedges, for garnish
1. Preheat oven to 375°F. Coat large rimmed baking sheet with cooking spray. Toast cumin seeds in small skillet over medium-high heat 3 minutes, or until dark in color, tossing occasionally. Transfer cumin to plate to cool.
2. Toss carrots with 1 Tbs. oil and 1 tsp. toasted cumin seeds in large bowl. Spread on prepared baking sheet, and roast 30 minutes, or until carrots are tender. Set oven to broil, then broil carrots 1 to 2 minutes more. Season with salt and pepper, if desired.
3. Meanwhile, blanch mint in small saucepan of boiling salted water 10 seconds. Drain, and pat dry. Combine parsley, garlic, lemon juice, and hot sauce in mini food processor. Add remaining 2 Tbs. oil, remaining 2 tsp. cumin seeds, and mint. Pulse in 5-second intervals just until herbs are finely chopped. Serve carrots sprinkled with chermoula, and garnish with lemon wedges.
- Calories: 157
- Carbohydrate Content: 14 g
- Fat Content: 11 g
- Fiber Content: 5 g
- Protein Content: 2 g
- Saturated Fat Content: 2 g
- Sodium Content: 333 mg
- Sugar Content: 6 g