Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
1/2 cup servings
|
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 about 4 medium-large carrots
- 1 cup water
- 3 tablespoons lemon juice
- 1/8 teaspoon salt or to taste
- 1/4 cup fresh parsley chopped
Ingredients
|
Rate this recipe!
|
Instructions
- 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.
Recipe Notes
Recipe from http://www.eatingwell.com/recipes/north_african_spiced_carrots.html, retrieved Oct. 2012.