1/6 Photos of North African Spiced Carrots
This is from Eating Well, Fall 2004 issue. I have always despised cooked carrots, but have found it's because I don't like them with added sugars or brown sugars and I really hate them mushy. This is the first cooked carrot recipe that I really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and I've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used "baby" carrots as a timesaver.
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- 1Heat oil in large non-stick skillet over medium heat.
- 2Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
- 3Add water, lemon juice and salt.
- 4Bring to a simmer.
- 5Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
- 6Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
- 7Stir in parsley and lemon zest.
- 8Serve hot or at room temperature.
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Nutritional Facts for North African Spiced Carrots
Serving Size: 1 (120 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 58.2
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 97.5 mg
- Total Carbohydrate 8.5 g
- Dietary Fiber 2.5 g
- Sugars 3.3 g
- Protein 1.1 g
The following items or measurements are not included:
lemons, zest of