Berbere Carrots with Citrus Lime Dressing

Berbere Carrots with Citrus Lime Dressing

DATE: May 21, 2024
  • Berbere Spice
  • diet
  • Ethiopian Spice
  • Gluten-Free
  • Low Carb
  • meal type
  • Side
  • vegetarian
Get ready for a flavor blast! You will definitely eat and enjoy your carrots and veggies if our Berbere Ann spice blend is on them. Making a dish like this with complex, deep flavors is so easy with just a little of this spice. It's a great side dish for all seasons.
  • Time: 30 mins
  • Serves: 4
Accent Graphic
Accent graphics

Featured product

Berbere Ann

Berbere Ann

Ethiopian Spice Blend
Berbere Ann Refill

Berbere Ann Refill

Ethiopian Spice Blend
Sample The Mixes

Sample The Mixes

Ingredient Graphic
  • 1 lb rainbow carrots, cut on a diagonal into 1" pieces
  • 2 naval oranges, sliced into ¼" slices, juices reserved
  • 1 tbsp Berbere Ann Ethiopian Spice Blend
  • 2 tbsp olive oil + 2 more for baking
  • 2 tbsp goat cheese
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp fresh parsley chopped


  • 2 tbsp olive oil
  • zest of one lime
  • 1 tsp dijon mustard
  • 2 tbsp fresh lime juice
  • 1 tbsp orange juice from orange slices
  • 1 tbsp honey
  • ½ tsp sea salt


  1. Preheat oven to 375˚.
  2. Line a 13"x9" baking sheet with parchment paper.
  3. Make the dressing: add 2 tbsp of olive oil and the remaining dressing ingredients to a small bowl and whisk to combine. Taste and adjust the seasoning with sea salt or pepper if needed. Set aside.
  4. In a medium sized bowl, add the sliced carrots, 1 tbsp Berbere spice and sea salt. Mix until the carrots are coated with the oil and spice.
  5. Bake the carrots: Add the other 2 tbsp olive oil to a baking sheet and add the orange slices in a single layer.
  6. Top with the seasoned carrots all spread out evenly on the baking sheet.
  7. Bake for 20 minutes until the carrots are fork tender.
  8. Remove from the oven and transfer the orange slices to a plate first and then top with the carrots.
  9. Add small dollops of the cream cheese on top and add the dressing and garnish with parsley. Enjoy!

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