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Moroccan Carrots

Aromatic with a scent of cumin, rouged with paprika and a balm of honey and balsamic vinegar, these are not Grandma's canned carrots. Serve them as a side dish with a roast or as part of a festive Mediterranean mezze (Middle Eastern antipasto) accompanied by warm pita wedges, store-bought hummus, stuffed grape leaves, and a selection of olives.

Recipe by Canned Food Alliance
Servings
4
Tags
dairy free, gluten free, nut free, vegetarian, rosh hashanah

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons honey
  • 1 cup canned, no-salt-added, petit-cut, diced tomatoes, drained
  • 1 can (14 1/2 ounces) no-salt-added, sliced carrots, drained
  • 1 teaspoon balsamic or red wine vinegar
  • Salt and ground black pepper, to taste
  • 1 tablespoon finely chopped, flat-leaf Italian parsley

Preparation

  1. Heat the oil in a medium skillet over medium heat.
  2. Add cumin, paprika and honey and mix to combine.
  3. Toss in the tomatoes and carrots and stir gently until heated through, about 5 minutes.
  4. Stir in vinegar, salt, pepper and parsley.
  5. Serve immediately as a side dish or appetizer with flatbread for scooping.