Carottes Rôties au Miel, Cumin Noir et Eau de Fleur d'Oranger

Sides & Vegetables

Roasted Carrots with Honey, Black Cumin, and Orange Blossom Water

Name: Roasted Carrots with Honey, Black Cumin, and Orange Blossom Water
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Marocaine
Ingredients: 1 kg Carrots; 2 tablespoons Honey; 2 tablespoons Olive oil; 1 teaspoon Black cumin (Nigella seeds); 1 teaspoon Orange blossom water; 1/2 teaspoon Salt; 1/4 teaspoon Freshly ground black pepper; 2 tablespoons Chopped fresh cilantro

45 min4 servingsFacile

These sweet and fragrant roasted carrots are a unique Moroccan accompaniment. They combine the sweetness of honey with the earthy aroma of black cumin (Nigella seeds) and the subtle floral notes of orange blossom water. A delight that awakens the senses.

Instructions

1
Preheat your oven to 200°C (400°F). Wash and peel the carrots, then cut them into sticks or thick rounds.
2
In a large bowl, toss the carrots with olive oil, honey, black cumin, salt, and pepper. Ensure the carrots are well coated.
3
Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4
Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized.
5
Remove from the oven and immediately drizzle with orange blossom water. Toss gently to combine.
6
Transfer to a serving dish, garnish with chopped fresh cilantro, and serve hot.