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Spiced Carrots

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    Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.
    Everyday Food, April 2004
    • Prep Time 20 minutes
    • Total Time 45 minutes
    • Yield Serves 8
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    Ingredients

    • 2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 1 1/2 teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 2 pounds carrots, sliced diagonally 1/2 inch thick
    • 1 teaspoon freshly grated lemon zest
    • 2/3 cup water
    • Coarse salt

    Directions

    1. In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
    2. Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
    3. Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in 2 tablespoons fresh lemon juice, and serve.

    Recipe Reviews

    • SmittenKitten
      29 Jan, 2008

      Omg, these are so ultra-yummy! I make these all the time as a side. A little extra lemon juice just before you take them off gives them a nice zing, too. Even kids will eat carrots done this way!

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