Spiced Garlic Carrots
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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2 pounds medium carrots, cut diagonally into 1/4-inch slices
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2 cinnamon sticks (3 inches)
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1 teaspoon cumin seeds
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1/4 cup olive oil
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12 garlic cloves, peeled and slightly crushed
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon salt
Directions
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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.
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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.
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