Spiced Garlic Carrots Recipe

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Spiced Garlic Carrots Recipe
Spiced Garlic Carrots Recipe photo by Taste of Home
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Spiced Garlic Carrots Recipe

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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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. Yield: 6 servings.
Originally published as Spiced Garlic Carrots in Taste of Home December/January 2013, p79

  • 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
  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. Yield: 6 servings.
Originally published as Spiced Garlic Carrots in Taste of Home December/January 2013, p79

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wccat User ID: 2761763 184347
Reviewed Apr. 23, 2014

"This was a wonderful side dish at Easter this year. They were full of flavor without being over powering. I love the smell of cumin and it fill the kitchen while I was making this dish. The carrots were a big hit with everyone even those not fond of veggies."

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