Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Chili Spiced Carrots 3.5 (22) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 8 Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking. Ingredients 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 ⅔ cup water Coarse salt 2 tablespoons fresh lemon juice Directions 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. 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. Print