Serves 6
30 min
North African Spiced Carrots
Recipe GLPRd290ed4505c52e
Tender sliced carrots infused with warm North African spices including paprika, cumin, and coriander, brightened with fresh lemon juice and garlic. This vibrant side dish is cooked gently in a light broth until the carrots become tender while absorbing all the aromatic flavors. Finished with fresh parsley for a burst of color and herbaceous notes.
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Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots
1 cup water
3 tablespoons lemon juice
⅛ teaspoon salt, or to taste
¼ cup fresh parsley, chopped
Directions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
Stir in the paprika, cumin, and coriander, toasting the spices for about 30 seconds to release their aromatic oils.
Add the sliced carrots to the pan and toss well to coat them evenly with the spiced oil.
Pour in the water and bring to a simmer. Cover and cook for 12-15 minutes, until the carrots are tender but still maintain a slight firmness.
Remove from heat and stir in the lemon juice.
Season with salt to taste, adjusting as needed.
Transfer to a serving dish and top with the fresh chopped parsley just before serving.
