North African Spiced Carrots

By Jeanette Terry

Ingredients
  • 1 tablespoon extra-virgin olive oil

  • 4 cloves garlic, minced

  • 2 teaspoons paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 3 cups sliced carrots, (4 medium-large)

  • 1 cup water

  • 3 tablespoons lemon juice

  • 1/8 teaspoon salt, or to taste

  • 1/4 cup chopped fresh parsley

Directions
  1. Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.


Nutritional Facts

Servings
6
Makes 6 servings
Serving size
½ cup
• Calories 51
• Fat 3 g
• Cholesterol 0
• Carbohydrates 7 g
• Protein 1 g
• Fiber 2 g
• Sodium 86 mg
• Potassium 186 mg
Exchanges
1 vegetable
1/2 fat (mono)

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4 replies

Gabby
GabbyPA 2010-10-31 12:19:11 -0500 Report

I have made something similar. These are the best carrots you will ever eat. the thing I did different was roast them in the oven. Oh, they are sooooo good.