Moraccan Carrots

Prep Time
Cook Time
Ready In

"This is a flavorful recipe by chef Joyce Goldstein that I came across via a Nutrition Action Newsletter. It is very good - and healthy!! (Please forgive that I misspelled "Morrocan" - the name of the recipe cannot be changed)."

Original recipe yields 4 servings


  • Serving Size: 1 (83.2 g)
  • Calories 75.7
  • Total Fat - 3.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 39.5 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7.5 g
  • Protein - 0.7 g
  • Calcium - 30.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

Step 1

Gather your ingredients. Peel and julienne your carrots. Soak your currants in boiling water to cover, chop mint or parsley.

Step 2

Heat the olive oil in a large saucepan over moderate heat.

Step 3

Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.

Step 4

Add the orange juice and the currants with some of their soaking liquid; bring to a boil.

Step 5

Quickly reduce the heat and simmer, covered, until the carrots are tender.

Step 6

Add pepper and adjust the seasoning to taste.

Step 7

Sprinkle with chopped parsley or mint.

Step 8

Serve warm or at room temperature.

Tips & Variations

  • Carrots: Rather then julienne whole carrots, you could probably use the pre-formed baby carrots from the grocery by adjusting the cooking time.



These were very well enjoyed. I did make a few changes, but I don't think they altered the basic nature of the recipe. For DH I subbed paprika for the cinnamon, omitted the oil and brown sugar (personal preference) and used half the currants. I chose the mint option, and added some salt as well. All the flavors here go together swimmingly. Definitely a repeater, and fancy enough to serve to company, as well.

review by:
(5 Apr 2018)

Bergy (RIP" Forever in our Kitchen)

Wonderful flvour loaded recipe. We loved it. Served with a poached pear and ham steak, perfect companions. I used raisins instead of currents. I would have had to buy a large bag of currents and I don't use them very often. Because currents have a deeper flavour than raisins I added brandy to the water when I soaked them

(21 Mar 2013)