Moroccan Roasted Carrots and Parsnips

Ingredients

• 60 ml (1/4 cup)chicken stock
• 42 g (3 tablespoons)butter
• 15 ml (1 tablespoon)honey
• 15 ml (1 tablespoon)ras el hanout spice blend
• 5 ml (1 teaspoon)salt
• 454 g (1 pound), peeled and sliced diagonally 1.3 cm thickwhole carrots
• 454 g (1 pound), peeled and sliced diagonally 1.3 cm thickparsnips
• 30 ml (2 tablespoons), choppedfresh coriander

Instructions

1. 1

   Prepare the tray

   Heat the oven to 200°C (400°F). Line a baking sheet with aluminium foil and set it aside.

2. 2

   Mix and coat

   In a large bowl, combine the chicken stock, butter, honey, ras el hanout and salt. Microwave on High for 30 seconds, or until the butter has melted, then stir. Add the carrots and parsnips and toss to coat. Spread the vegetables in a single layer on the prepared baking sheet.

3. 3

   Roast the vegetables

   Bake for 25–30 minutes, or until the vegetables are tender. Sprinkle with the chopped coriander.

What are Moroccan roasted carrots and parsnips?

This is a roasted root-vegetable side dish flavoured with ras el hanout, a North African spice blend often combining warm, savoury spices. Carrots and parsnips bring natural sweetness, while honey and butter help coat them as they roast.

The method keeps the preparation simple: toss the vegetables in a quick spiced mixture, spread them out and roast until tender. Fresh coriander adds a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 2g protein, 25g carbs, 6g fat.

The carrots and parsnips provide most of the carbohydrate, while butter contributes much of the fat and the chicken stock provides a little protein. Serve a portion with a protein-rich main and another vegetable or salad for a more balanced plate.

The spice and glaze

Ras el hanout: its exact blend varies, but it commonly includes spices such as cumin, cinnamon and turmeric. Stir it thoroughly into the stock, butter, honey and salt so the flavour is distributed across the vegetables.

Butter and honey: melted butter helps the seasoning cling, while honey adds sweetness that complements the roots. The chicken stock loosens the mixture enough to toss through the vegetables.

Cut the roots evenly

Carrots and parsnips: peel both and slice them diagonally about 1.3 cm thick. Aim for pieces of similar thickness so they soften at roughly the same rate.

Coating: toss until the surfaces are well covered, then arrange the pieces in a single layer. Crowded vegetables can cook less evenly.

Check for tenderness

Roasting: bake at 200°C for 25–30 minutes. The vegetables are ready when a knife slides into a thick piece without much resistance.

Timing: start checking at 25 minutes, as the size of the pieces and the oven can affect how quickly they cook. The recipe gives tenderness, rather than browning, as the doneness cue.

Finish and serve

Coriander: sprinkle it over the vegetables after roasting so its fresh flavour remains distinct. Chop it shortly before serving for the best aroma.

Pairing: serve these roots alongside roast chicken, lamb or a hearty grain dish. Their gentle sweetness and warm spices also work well with plain rice or couscous.

Recipe notes & tips

• Slice the carrots and parsnips to a similar thickness so they roast at a similar pace.
• Use a large baking sheet to keep the vegetables in one layer.
• Stir the melted butter mixture well before adding the vegetables.
• Check tenderness from 25 minutes onwards to avoid overcooking.
• Add the coriander after roasting to preserve its fresh flavour.

Variations

• Use vegetable stock: swap it for the chicken stock for a vegetarian version.
• Adjust the spice: use less ras el hanout for a milder flavour.
• Add citrus: finish with a little grated lemon zest for a brighter note.
• Try fresh parsley: use it instead of coriander if preferred.
• Include other roots: replace some of the carrots or parsnips with peeled sweet potato cut to a similar thickness.

Common mistakes to avoid

• Uneven slices: pieces of different thicknesses cook at different speeds; cut them to a similar size.
• Crowded tray: piled-up vegetables may cook unevenly; spread them in a single layer.
• Patchy seasoning: butter and spices can settle in the bowl; stir the mixture before tossing.
• Skipping the doneness check: roasting time can vary; test a thick piece with a knife.
• Adding coriander too early: it loses its fresh finish in the oven; sprinkle it on after baking.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven until hot, or warm in the microwave; the vegetables may soften further.

Frequently asked questions