Moroccan spiced roasted carrots plated over sweet potato mash and topped with vegan feta, jalapeño, sliced red onion, and cillantro.

Moroccan Spiced Roasted Carrots Over Sweet Potato Mash

Working on some easy pre-Thanksgiving sides for you guys over the next couple of weeks. Tonight it’s Moroccan Spiced Roasted Carrots over a Sweet Potato Mash that can be served warm or at room temp. Totally easy and stress-free for entertaining - you can't go wrong with these! Serves 4 as a side.


Roasted Carrots:
1 batch (1lb) large carrots, destemmed and halved lengthwise
1 tsp smoked paprika
1 tsp cumin
¼ tsp turmeric
¼ tsp ginger
¼ tsp JF Spicy Salt
⅛ tsp cinnamon
Olive oil (I like Fancy Peasant)
A drizzle of maple syrup

Mashed Sweet Potatoes:
2 sweet potatoes, boiled
A knob of vegan butter
Olive oil
JF Spicy Salt, to taste

Vegan feta, crumbled (I like Trader Joe’s)
Jalapeño, deseeded and diced
Red onion, sliced thin on the mandoline
Cilantro, chiffonade
JF Spicy Salt, to taste
Olive oil (I like Fancy Peasant)
A squeeze of fresh lime juice


Roasted Carrots

Step 1: Preheat the oven to 375º. In a small bowl, combine all seasonings; adjust to meet your preference.

Step 2: Pour in the olive oil and whisk to create a spice rub. Lather this onto your carrots and convection roast for about 15 minutes - leave them in for longer if you prefer a more tender bite. While they’re still warm, drizzle over a touch of maple syrup. Set aside.

Mashed Sweet Potatoes

Step 1: Peel and cube your sweet potatoes. Boil them in salted water until tender. Drain, then roughly mash them, working in the vegan butter, olive oil, and JF Spicy Salt to taste.

Step 2: Plate these warm as a base for our dish. Top with the roasted carrots and finish with vegan feta, jalapeño, red onion, cilantro, JF Spicy Salt, fresh lime, and a drizzle of olive oil. Enjoy!

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