This recipe is loosely inspired by a side dish I had during a trip to my favorite Moroccan restaurant, Baboush, in town. The atmosphere and ambiance plays well to their Moroccan theme, but what I love most is there is a touch of sweet in most of their savory dishes.
As far as veggies go, carrots are on the sweeter side, so I wanted to enhance the natural sugars with prunes and balance it out with spice. Adding freshly grated lemon zest gave the dish a tangy finish.
It turned out to be a nice step away from the traditional mushy carrot side dish. This tangy and sweet mixture is a refreshing change of pace. It is easy to thrown together and tastes anything but basic.
- 1 pound carrots (approximately 6 medium)
- 1 lemon
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dried pitted plums (pitted) – Substitute raisins if you have on hand
- Fresh thyme
- Cut carrots into ½ inch pieces.
- Steam carrots on the stove for approximately 2 minutes or until just tender, but not mushy.
- Remove carrots and rinse over cold water so they do not continue to cook.
- Zest the lemon and cut the prunes in half and set aside.
- In a bowl, squeeze the juice from the lemon and whisk together with the olive oil, paprika, cinnamon, and salt.
- Add the carrots and dried plums to the bowl.
- Gently mix together and garnish with fresh thyme
- Refrigerate carrot mixture overnight to allow marinade to fully blend. It’s a great make ahead dish!