Spiced Carrots

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

  • Prep:
  • Total Time:
  • Servings: 8
Spiced Carrots

Source: Everyday Food, April 2004


  • 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


  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.


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