Moroccan Carrots

Moroccan Carrots Recipe
Oxmoor House
Cumin and garlic complement the naturally sweet flavor of carrots.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 55
Fat 1.7 g
Satfat 0.2 g
Protein 1.0 g
Carbohydrate 9.9 g
Cholesterol 0 mg
Iron 0.6 mg
Sodium 225 mg
Caloriesfromfat 28 %
Fiber 2.6 g
Calcium 27 mg

Ingredients

4 cups diagonally cut carrot (about 1 3/4 pounds)
2 teaspoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon cumin seeds
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin

Preparation

Steam carrots, covered, 14 minutes or until tender. Drain.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cumin seeds; sauté 1 1/2 minutes or until lightly browned. Stir in carrots, cilantro, and remaining ingredients.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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