North African Spiced Carrots
February 5, 2008
From Eating Well magazine, Fall 2004
Ingredients:
- 1 Tbsp olive oil
- 4 cloves garlic minced
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 cups sliced carrots (4 medium-large)
- 1 cup water
- 3 tbsp lemon juice (juice from one lemon)
- 1/8 tsp salt or to taste
- 1/4 cup chopped fresh parsley
Directions:
Heat oil in a large non-stick skillet over medium heat. Add garlic, paprika, cumin, and coriander, cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt;bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 – 7 minutes. Uncover and simmer, stirring often, until just tender and the liquid is syrupy, 2 – 4 minutes. Stir in parsley and serve.
Makes 6 servings, 1/2 cup each. Per serving – 51 calories, 3 g fat (0 sat), 7 g carbohydrate, 1 g protein.
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