Tag: Roast

Roast vegetable casserole – Gordon Ramsay’s version

Roast vegetable casserole

There oven-baked vegetable casserole it is a very tasty hot side dish that is prepared in a few minutes and cooks in the oven while you can devote yourself to other dishes.

It is a mix of vegetables including potatoes, fennel, carrots and broccoli, cut into small pieces and flavored with onion, rosemary, salt and pepper.

A real delicacy for those who love vegetables and light side dishes. They represent a very good and tasty side dish as well as easy to make. You can use a pan that goes directly into the oven and bring directly to the table once they are ready.

This side dish goes well with any dish, meat, fish or eggs.

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Moroccan-Spiced Roast Carrots – Healthy Delicious by Gordon Ramsay

Moroccan-Spiced Roast Carrots - Healthy Delicious

Simply the BEST roast carrots recipe. These tender and flavorful carrots are perfectly seasoned with an earthy mixture of Moroccan spices. Make them in the oven or the air fryer for a quick and easy side dish. Who said veggies have to be boring?

A serving bowl of roasted carrots with ras el hanout and parlsey

I recently set a goal for myself to eat more vegetables. You know, go back to the old “5 a day” that they taught us way back in kindergarten when food groups were still a thing. It’s so easy to get out of the habit and I’ve definitely been slacking.

These Moroccan carrots make getting in at least one serving of vegetables a piece of cake. They have the perfect balance of sweet, savory, earthy, and spicy flavors that makes them so good!

This easy carrot recipe was inspired by a super fancy restaurant meal that we had for our last anniversary. It was at the kind of place that places 5 carrot slices every so perfectly on the plate. Usually, that’s plenty for me but I could have eaten an entire patter of the ras el hanout carrots that they served with suckling pig.

I definitely left that meal wanting more.

So I took matters into my own hands and made my own version at home. And then I ate the leftovers right out of the fridge as a snack.

These roast carrots go great with meaty dishes like lamb chops or steak. I recently served them alongside my crockpot meatloaf and they were wonderful. They’d also be great on top of a grain bowl or even on the side of some soft scrambled eggs.

Carrots on a cutting board, ready to be peeled

The secret to the best roast carrots

Have you ever wondered what the secret to perfect roast carrots is? The kind that are soft, but not mushy, with tons of earthy flavor and just the right amount of caramelization?

We did a whole unit on roasting vegetables in culinary school, so I have a few tricks up my sleeve!

When roasting, the heat of the oven dries the surface of the vegetable. When the dry surface approaches the same temperature as the oven, the natural sugars being to caramelize and brown and the flavor begins to concentrate.

How to cut carrots for roasting

The most important thing to keep in mind when making roast carrots, or any other roast vegetables, it to cut them evenly. This will ensure they cook at the same rate, preventing smaller pieces from overcooking before larger pieces have a time to finish.

The part that comes into contact with the pan will brown the best, so it’s helpful to cut a flat surface. For these Moroccan carrots, I cut the carrots in half lengthwise, then cut each carrot half into 1 1/2 inch pieces. Cutting them at an angle makes them look extra pretty!

If you prefer smaller, bite sized carrots, raise the oven temperature and reduce the cooking time. If you want to roast whole carrots, lower the temperature and cook them a little longer.

Peeling the carrots before you roast them makes them look prettier, but it isn’t necessary. If you’re in a rush and don’t want to spend time peeling them, don’t worry about it!

You can also roast baby carrots. These don’t even need to be cut first, although cutting them in half lengthwise to create a long, flat surface will help them brown more evenly.

A mixing bowl full of carrots drizzled with olive oil and warm Moroccan spices, reach to be roasted

Preparing the carrots to roast

Coating the carrots with oil insulates them and helps raise their surface temperature so they brown more evenly while preventing too much moisture from evaporating — this keeps them from drying out while they cook.

Add the oil and carrots to a large bowl and stir until they’re evenly coated.

Seasoning roast carrots

I add the seasoning now, too. You can use salt and pepper or go with something more flavorful, like the ras el hanout that I used in this recipe.

Ras el hanout is a fantastic Moroccan spice blend. Like Indian curries, the blend can vary depending on who makes it. Generally, it includes a mixture of cardamom, cumin, cinnamon, paprika, and turmeric. It has a bold, earthy flavor that’s not too spicy and not too sweet.

You can buy it premixed or make your own ras el hanout from spices on your spice rack. If you have extra, it’s delicious in lentil soup or with lamb.

Once the carrots are seasoned, use a slotted spoon to lift the carrots out of the bowl and transfer them to the baking sheet.

Taking the extra step to do this in a mixing bowl seems annoying, but it’s worth it! It ensures the carrots are coated evenly and any excess oil gets left behind in the mixing bowl — not on your pan.

Seasoned Carrots on a sheet pan, ready for roasting
Be sure to space the carrots out on the pan. This helps them brown nicely. If you crowd them together, they’ll just steam.

How long to roast carrots

The size of the carrots will determine how long you need to roast them for. Bigger pieces will take longer and should roast at a slightly lower heat, while smaller pieces will be done faster and should be cooked at a higher heat.

In this recipe, I cut the carrots into inch-and-a-half pieces and roasted them at 450F for about 30 minutes.

If you’re roasting carrots whole, lower the oven temperature to 400F and roast them for 40-45 minutes.

If you cut the carrots into smaller, bite-sized pieces, roast them at 475F for about 20 minutes.

How to roast carrots in an air fryer or convection oven

I absolutely love using my air fryer or countertop oven to roast vegetables. It heats up so fast, so you don’t have to spend a ton of time waiting for the oven to get hot. This alone can cut the cooking time in half!

The fan that circulates the air inside the air fryer/convection oven also helps the surface of the carrots dry out faster, so caramelization starts happening sooner. This reduces the cooking time by about 20%, bringing it from 30 minutes to 24 minutes.

More creative carrot recipes

If you like this recipe, be sure to also check out these other creative carrot recipe ideas:

Overhead view of Moroccan roast carrots in a white serving dish
Overhead view of Moroccan roast carrots in a white serving dish

Ras el Hanout Roast Carrots

4 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes


  • 1 pound carrots
  • 1 Tablespoon olive oil
  • 1 teaspoon ras el hanout
  • Salt
  • 2 Tablespoons chopped fresh parlsey


  1. Heat your oven to 450°F.
  2. Scrub or peel the carrots.
  3. Cut the carrots in half lengthwise to form a long, flat edge. Then cut each carrot half into 1 1/2-inch segments.
  4. Add the carrots to a mixing bowl. Drizzle with the olive oil. Stir or shake the bowl to distribute the oil, making sure all of the carrots are evenly coated. Add the ras el hanout and salt and stir or shake until evenly coated.
  5. Use tongs or a slotted spoon to transfer the carrots from the bowl to a baking sheet. Spread the carrots out so they’re in a single layer with the cut side down. This will help them brown more evenly.
  6. Roast the carrots for 20 minutes. Stir them, then roast for another 10 minutes, or until tender.
  7. Transfer the roast carrots to a serving bowl and stir in the parsley.

Nutrition Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 70Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 0mgCarbohydrates 10gNet Carbohydrates 7gFiber 3gSugar 4gProtein 1g

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Spicy Roast Hokkaido with Lamb and Zhoug by Gordon Ramsay

Spicy Roast Hokkaido with Lamb and Zhoug

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Zhoug / Zhug (Pronounced Zoog) is a hot green sauce (aka “Middle Eastern pesto”) originating in Yemeni cuisine that’s a go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka. Here I have paired it with roasted Hokkaido pumpkin for a no-fuss side that’s a winner with lamb flavoured with cinnamon, cayenne and pomegranate molasses.

Zhoug / Hot Green Sauce
  • 1.5 kg Hokkaido pumpkin, unpeeled, cut into 8 wedges
  • 2 tbsp Olive oil
  • Salt and black pepper
  • 1 Shallot, finely chopped
  • 1 tsp Ground cinnamon
  • 1/2 tsp Cayenne pepper
  • 350 g Ground lamb
  • 1 tbsp Pomegranate molasses
  • 1 tbsp Pomegranate arils, optional
  • Fresh cilantro and flat parsley
  • 10 Cardamom pods
  • 1 tsp Caraway seeds
  • 6 Cloves
  • 3 Long green chillies, coarsely chopped (or jalapeños)
  • 3 Garlic cloves, coarsely chopped
  • 1 tsp Sea salt
  • 15 g Coriander leaves, coarsely chopped (I used the frozen one)
  • 70 ml Extra-virgin olive oil
  • 2 tsp Lemon juice
  1. Toast the cardamom pods in a dry skillet over medium heat for 2 or 3 minutes, shaking the pan occasionally. Place the cardamom pods in a mortar and smash with a pestle to crack open the pods. Spread the cracked pods out, so you can pick out the shells and discard. Dry-roast caraway seeds and cloves in a frying pan over medium-high heat until fragrant, about 1 minute.
  2. Coarsely crush cardamom, caraway seeds and cloves with a mortar and pestle. Or whirl the seeds in a coffee grinder for 15-20 seconds or so. Add green chilli, garlic and salt and pound until broken down. Add coriander and half the oil, pound to break down leaves, then stir in lemon juice and remaining oil and season to taste. Chill until ready for use.
  3. Preheat oven to 180C fan forced /350F. Line a large oven tray with baking paper. Place pumpkin wedges, skin-side down, on oven tray. Brush the pumpkin wedges with 1 tablespoon of olive oil and season generously with salt and pepper. Bake for 40 minutes until the wedges are tender.
  4. Meanwhile make lamb topping. Heat the remaining olive oil in a frying pan over medium heat, cook shallot, cinnamon and cayenne, stirring for 3 minutes. Increase heat to high, add ground lamb, cook, stirring occasionally, for 5 minutes or until browned and cooked through. Stir in pomegranate molasses, season to taste.
  5. Arrange the hokkaido wedges on a large serving platter. Spoon lamb topping over and serve topped with zhoug, fresh cilantro leaves and pomegranate seeds if using.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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