Chili Spiced Carrots

Prep Time:
20 mins
Total Time:
45 mins

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


  • 2 teaspoons olive oil

  • 2 cloves garlic, minced

  • 1 ½ teaspoons chili powder

  • ½ teaspoon ground cumin

  • 2 pounds carrots, sliced diagonally ½ inch thick

  • 1 teaspoon freshly grated lemon zest

  • cup water

  • Coarse salt

  • 2 tablespoons fresh lemon juice


  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 lemon juice, and serve.

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