Spiced Dutch Carrots

Spiced Dutch Carrots
I confess that I am not the best vegetable eater and since started adhering to a Meatless Monday diet I am always challenging myself to create recipes that will turn some vegetables that I personally find blend into something I honestly enjoy eating.

This recipe is definitely a big winner - no lack of flavors at all here!  It was very freely inspired by a Moroccan Carrot dip recipe (need to post this recipe one of these days) and I can easy easy eat the whole thing by myself with some nice warm bread.

Look at these beauties!!!  I love dutch carrots!  You not even need to peel them, just a quick clean up and you are done, leave a bit of the top and the root to keep its "personality".   As it is quite rustic, I also like to crush the garlic but still leave some big chunks of it.

Dutch Carrots

I hope you love it! :-)

Spiced Dutch Carrots
Serves: 4 (as a side or nibble)   | Time:  20min  | Cost:  $ | Difficulty: Easy 
Author: Rachel Elich 

  • 1 bunch of  Dutch Carrots (about 250g)
  • 3 cloves of garlic crushed 
  • 1/8 cup olive oil
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Sweet Paprika
  • 1/4 Teaspoon Cayenne Pepper (or a bit less if you don't want it hot, but it need a bit of it!)
  • 1 Tablespoon Honey OR 1 Tablespoon brown sugar (or vegan sugar alternative)
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon finely chopped parsley
  • Sea Salt to Taste

  1. Fill a sauce pan with water and bring it to boil
  2. Cut the leaves of the Dutch Carrot, leaving just a little bit on the top.  Clean it well.
  3. Put the Carrots into the pan with the boiling water - cook it for 5-10 min until cooked but still pretty firm
  4. Drain the water and wash the Dutch Carrots immediately with cold water
  5. Heat the olive oil in a skillet, over medium heat
  6. Add the garlic and fry it until it starts to brown.
  7. Stir in the Paprika, the Cumin, the Cayenne Pepper, mix well.
  8. Put the carrots in the skillet tossing until they are covered with the spiced oil.
  9. Add the Honey/brown sugar and stir again
  10. Add the Vinegar, stir well and let it cook for a couple of minutes always stirring.
  11. Add Salt to Taste
  12. Remove it from the heat and stir in the parsley.

Spiced Dutch Carrots
 Serve warm with a nice bread.

Recipe Featured at:
Living the healthier life

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.


  1. Interesting about the icing sugar as a vegan version! The dutch carrots look pretty!

  2. :-) Thanks, a bit of ignorance of my part cause by the fact some friends eat sugar and are vegan. I changed the recipe now with a promise to study a bit more about it. x Rachel

  3. No worries, the icing sugar is fine as a vegan version, it's just that I've never heard of icing sugar in savory dishes ;) I used icing sugar in my vegan nanaimo bars ;)

    1. So, the recipe is inspired in a Moroccan dip and the original recipe actually calls for Icing Sugar. I did some research and found out that many Vegans also don't eat it so I am just going to leave the brown sugar as an option :-) Thank you very much for you kind comments and I hope you like the recipe. x Rachel