North African-Style Spiced Carrots

Name: North African-Style Spiced Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 0.5 tsp Black Pepper; 2 lb Diced Carrots; 1 whole Dried Bay Leaves; 0.5 tsp Dried Thyme; 3 cloves Garlic; 0.5 tsp Ground Cinnamon; 0.5 tsp Ground Cumin; 1 tsp Lemon Juice; 5 tbsp Olive Oil; 1 tsp Salt; 1.5 cups Water

Side Dish 🥗 Moroccan Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

North African-Style Spiced Carrots balance tender, gently steamed carrots with warm notes of cinnamon and cumin, enriched by olive oil and a whisper of garlic and thyme. A splash of lemon brightens the finish, making each bite fragrant and lively. Serve this versatile side alongside roasted meats or couscous for dinner, or as a vibrant addition to a mezze spread.

Prep10 mins
Cook35 mins
Serves6
DifficultyEasy

1

Set a steamer insert in a saucepan and add 1 1/2 cups of water, or enough to sit just below the steamer. Cover and bring the water to a boil over high heat. Add the sliced carrots, lower the heat to medium, and cover again. Steam until tender but not mushy, 4 to 6 minutes depending on slice thickness. Reserve 1/2 cup of the cooking liquid.
2

Warm 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 often, 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 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.