By AZPARZYCH on May 25, 2010
Photo by morgainegeiser
Photo by morgainegeiser
"Found online; posting for ZWT6 (NA*ME/Tunisia)."
Serving Size: 1 (117 g)
Servings Per Recipe: 4
"These are great! A nice and simple way to spice up a traditional cooked carrot side. Thanks for sharing! :)"
"These were super! I'm going salt-free and the carrots were still wonderful without any!<br/>Thanks,AZ! Made for ZWT9 Soup-a-Stars"
"These tasty carrots were the bomb. They were so good. We really enjoyed the natural sweetness of the carrotes. Loved the spice combination, who knew that those spices would taste so wonderful together, we really enjoyed the flavor that the roasted spices imparted, they were easy to grind with my motar and pestle. Thank you for sharing a recipe that we will be enjoying for a long time to come AZPARZYCH."
"These were really tasty! Didn't cook mine quite enough; will do better next time. However, the combination of the vinegar and the coriander and caraway seed was definitely a treat. I'm constantly amazed by the way spices are combined in the Islamic world of Northern Africa and the Middle East; this is one more illustration."
"I love the flavor of coriander AND caraway so I made these tonight. Future DIL really liked them and this from someone who acknowledged not liking carrots!! Will definitely do again. Made for Football pool 2013."
"What an interesting take on carrots. It was a nice change from the usual way to prepare them.<br/>Made for ZWT9"
"The caraway seeds was a great addition to this recipe, Azparzych. The vinegar was a bit too overwhelming for my family though, so I will reduce the amount of vinegar the next time I make this. But the amount of the caraway seeds was perfect. Made for ZWT #9 (North Africa)."
"Loved browning the carrots, it seemed to make them sweeter. Enjoyed the different spices on carrots, I've never used them with carrots before. I also used the flat side of a knife to crush my spices, since I don't have a mortar and pestle. But I find my large chef's knife works quite well in crushing spices. Thanks for sharing!"
"Unique and very good. I really want to try these but was afraid DH would not like the spice combo but not only did he like it he said this was an easy five. Browning the carrots really helps bring out the natural sweetness. Made two very small changes, first used white vinegar in place of white wine vinegar and second do not have a mortar and pestle so just kind of crushed the caraway with a wide knife. Will make again. Thanks for the post."
"I enjoy cooked carrots and this is a great recipe for them! I especially enjoyed the tangy flavor of the vinegar. I used baby carrots sliced very thin and they came out great - thanks for sharing the recipe!"
"I scaled this back for 1/2 lb of carrots which is what 3 of us normally eat as a side but honestly I think I could have doubled it and we still would have eaten it them all up. My spices were already grounded so I just dry fried to release the fragrance and skipped step 2. I did have use a dry white wine in place of white wine vinegar (think I had everything but) and the biggest accolade from the DM still going on about those carrots long after the meal is finished. Thank you AZPARZYCH, made for Photo Tag."
"Different, but uniquely yummy. Caraway and coriander went great with the vinegar. I used half the carrots, all the sauce, but not so much olive oil. Couldn't find my camera when I needed it. Sorry! Maybe next time... Made for ZWT VI."