Moroccan Carrots

Cumin and garlic complement the naturally sweet flavor of carrots.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Protein: 1.0g
  • Carbohydrate: 9.9g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 225mg
  • Calories from fat: 28%
  • Fiber: 2.6g
  • Calcium: 27mg


  • 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


  1. Steam carrots, covered, 14 minutes or until tender. Drain.
  2. 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.
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