Carrots - Moroccan Spiced Carrots

Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
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Chowhound
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Carrots - Moroccan Spiced Carrots

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For the Berbere Spice:
1½ teaspoons smoked paprika
1 teaspoon coriander seeds
½ teaspoon fenugreek
½ teaspoon garlic powder
¼ teaspoon allspice berries
¼ teaspoon chile flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nigella seeds
¼ teaspoon ground nutmeg
2 black cardamom pods
1 whole clove
For the Moroccan-Spiced Carrots:
24 (about 2 to 3 pounds) heirloom baby carrots, scrubbed and trimmed
4 tablespoons olive oil, divided
Kosher salt, to taste
½ cup sunflower seeds
3 tablespoons dill, finely chopped

1. Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.

2. Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.

3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spice and dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.
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