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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  tablespoon extra virgin olive oil
• 4  cloves garlic, minced
• 2  teaspoons paprika
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1  cup water
• 3  tablespoons lemon juice
• 1⁄8 teaspoon salt, to taste
• 3  cups  sliced carrots (4 medium-large)
• 1  lemon, zest of
• 1⁄4 cup  chopped parsley

Directions

1. Heat oil in large non-stick skillet over medium heat.
2. Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
3. Add water, lemon juice and salt.
4. Bring to a simmer.
5. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
6. Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
7. Stir in parsley and lemon zest.
8. Serve hot or at room temperature.