Algerian Carrots

Algerian Carrots

Recipe by: Amy

"This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice."


1 1/2 cups water                                                                      1/2 teaspoon ground cumin                                                                                                               
2 pounds carrots, peeled and sliced                                        3 cloves cloves garlic, crushed
5 tablespoons olive oil 1 teaspoon salt                                    1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper                                          1 bay leaf
1/2 teaspoon ground cinnamon                                               1 teaspoon lemon juice



Prep                                 Cook                           Ready In
10 m                                 35 m                             45 m

1. Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.

2. Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.

3. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

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