Moroccan Carrots

acerast's Note:

This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1/3 teaspoon ground cinnamon (yes, it says 1/3)
• 1/4 teaspoon ground cumin
• 1 dash cayenne
• 1 1/2 cups carrots, peeled and julienned (about 1/2 lb.)
• 1/3 cup orange juice
• 2 1/2 tablespoons dried currants, soaked in hot water
• fresh ground black pepper, to taste
• parsley, chopped (to garnish)

Directions:

1. Heat the olive oil in a large saucepan over moderate heat.
2. Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
3. Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
4. Quickly reduce the heat and simmer, covered, until the carrots are tender.
5. Add pepper and adjust the seasoning to taste.
6. Sprinkle with chopped parsley or mint.

Reviews

[Edesia]

Great recipe. Even though I forgot about them as I was waiting for the glaze to reduce and they got a bit dark on the bottom, my guests really enjoyed them. Simple and easy preparation; great flavor.

[Maito]

Yum! These are very good. I made these as mashed carrots, skipping the oil, and just simmering them. I left out the cinammon and brown sugar, and added 1/2 tsp of paprika. These will dress up any table!