Serves 6
25 min
Spiced Carrots
Recipe GLPR067e61eb8975c8
Tender carrots infused with warm spices and aromatic herbs. Carrots are sliced on the diagonal and cooked in oil with ras-el-hanout and curry powder until fragrant, then simmered in chicken broth until they reach a perfect tender texture. A simple yet flavorful African-inspired side dish that pairs beautifully with any main course.
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Ingredients
6 tablespoons vegetable oil
2 teaspoons ras-el-hanout
1 teaspoon curry powder
1 1/2 pounds large carrots, peeled and cut diagonally into 1/8-inch slices
Kosher salt and freshly ground black pepper to taste
1/3 cup low-salt chicken broth
Directions
Pour the vegetable oil into a large skillet and warm it over medium heat.
Once the oil is hot, add the ras-el-hanout and curry powder. Reduce the heat to medium-low and stir frequently until the spices release their aroma, about 2–3 minutes.
Add the sliced carrots to the skillet and stir often, cooking for 6–7 minutes until they begin to soften but still have a slight firmness when bitten.
Season the carrots generously with kosher salt and freshly ground black pepper to your taste.
Pour in the chicken broth and bring to a simmer. Continue cooking, stirring occasionally, for another 6–7 minutes until the liquid has been completely absorbed and the carrots are fully tender.
Serve the spiced carrots warm as a flavorful side dish.
