No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spiced Carrots

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

  • prep: 20 mins
    total time: 45 mins
  • servings: 8

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. Step 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. Step 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. Step 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.

Source
Everyday Food, April 2004

Reviews (1)

  • 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!