Green Masala Carrots
45 Min

Green Masala Carrots

Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade.

For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category.

Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple. I often add it to salad dressing or stir into plain rice or, like here, spoon over roasted carrots.

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Cook Time

45 Minutes



Step 1
To make the green masala, combine the parsley (with leaves and stems) with the juice of one lemon, serrano peppers, apple and salt in a small food processor. Process until evenly mixed. Add the cilantro bunch with leaves and stems and continue processing until done. Transfer to a small bowl.
Step 2
In a small frying pan, heat 3 to 4 tablespoons olive oil and add the minced garlic and cumin seeds, turn the heat off almost immediately. The garlic should not brown and the seeds have be popped. Stir this into the green masala and refrigerate until ready to use.
Step 3
Preheat the oven to 350°F. Spread the carrots in a single layer on a baking sheet. Sprinkle salt and pepper and drizzle 3 to 4 tablespoons olive oil over them. Cover tightly with foil and roast for 20 to 25 minutes or until the carrots are almost cooked through. Take the foil off toward the end of cooking to allow them to brown slightly.
Step 4
Serve the carrots warm or at room temperature with the green masala drizzled over.
1 bunch flat-leaf parsley, bottom 2-inches of stems discarded
Juice of one lemon
1 to 2 serrano peppers
1/2 green apple, peeled and cut into small chunks
1 bunch cilantro, bottom 2 inches of stems discarded, roughly chopped
1 teaspoon sea salt
6 to 8 tablespoons olive oil, divided
2 teaspoons minced garlic
1 teaspoon cumin seeds
1 pound carrots, peeled and halved lengthwise
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Notes & Variations

  • This masala can be made with most kind of herbs — mint and basil will change colors within hours, so keep that in mind. Curly parsley and cilantro alone work well.
  • The green masala will keep in refrigerated for up to 5 days. Pour a generous layer of olive oil over it to preserve the color, and eventually, you can use the oil for cooking.
  • Spread left over green masala on a piece of toast, and top with sliced tomatoes the next morning for breakfast.
45 Min

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