Tender steamed carrots tossed in a warmly spiced blend of cinnamon, cumin and garlic, brightened with a squeeze of lemon — a fragrant North African side.
- 1 1/2 cup Water
- 2 Lbs Carrots
- 5 tablespoons Olive Oil
- 1 tsp Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cumin
- 3 Cloves Crushed Garlic
- 1/2 teaspoon Thyme
- 1 Bay Leaf
- 1 tsp Lemon Juice
Video
Preparation
- Set a steamer insert into a saucepan and add 1½ cups of water, keeping it just below the steamer. Cover and bring to the boil over high heat.
- Add the sliced carrots, reduce the heat to medium, cover again and steam until tender but not mushy, 4 to 6 minutes depending on thickness. Reserve ½ cup of the cooking liquid.
- Heat the olive oil in a skillet over medium heat, then turn 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.
- Pour in the reserved ½ cup of cooking liquid, add the bay leaf, cover and simmer for 20 minutes.
- Stir in the carrots, tossing well to coat in the spice mixture, and cook for 2 to 3 minutes until heated through.
- Sprinkle with lemon juice and remove the bay leaf before serving.
