Menu
Oven-Roasted Spiced Carrots Oven-Roasted Spiced Carrots
Cinnamon Carrots Cinnamon Carrots
Glazed Spiced Carrots Glazed Spiced Carrots
Spiced Carrot Cake Spiced Carrot Cake
Orange Spice Carrots Orange Spice Carrots
Spiced Carrots & Butternut Squash Spiced Carrots & Butternut Squash
Spiced Carrots with Pistachios Spiced Carrots with Pistachios
Gingered Carrots Gingered Carrots
Thyme-Roasted Carrots Thyme-Roasted Carrots
Roasted Carrots with Thyme Roasted Carrots with Thyme
Cilantro Ginger Carrots Cilantro Ginger Carrots
Thyme and Rosemary Carrots Thyme and Rosemary Carrots
Cumin-Roasted Carrots Cumin-Roasted Carrots
Lemon-Basil Carrots Lemon-Basil Carrots
Carrots with Rosemary Butter Carrots with Rosemary Butter
Stir-Fried Carrots Stir-Fried Carrots
Carrots with Dill Carrots with Dill
Honey Mustard Carrots Honey Mustard Carrots
Sweet 'n' Tangy Carrots Sweet 'n' Tangy Carrots
Honey & Ginger Glazed Carrots Honey & Ginger Glazed Carrots

Spiced Garlic Carrots

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Oct. 13, 2022
This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
Spiced Garlic Carrots
Spiced Garlic Carrots Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 pounds medium carrots, cut diagonally into 1/4-inch slices
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon cumin seeds
  • 1/4 cup olive oil
  • 12 garlic cloves, peeled and slightly crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt

Directions

  1. Place carrots in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5-8 minutes or until tender; drain.
  2. In a large dry skillet, toast cinnamon sticks and cumin seeds over medium heat until aromatic, stirring occasionally. Add oil; heat over medium-high heat. Add the carrots, crushed garlic, pepper flakes and salt; cook and stir for 3-5 minutes or until carrots and garlic are lightly browned. Remove cinnamon sticks.