Rating: 3.55 stars
22 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0

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

Everyday Food, April 2004

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Recipe Summary test

prep:
20 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

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Reviews (1)

22 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
01/29/2008
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!