Spiced Braised Carrots with Olives and Mint

Spiced Braised Carrots with Olives and Mint Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Transform carrots into an exotic, boldly-flavored Moroccan side dish by braising them with mint, cinnamon, garlic, red pepper, coriander, honey, and lemon. To finish the dish, add oil-cured black olives and a splash of oil and vinegar.


5 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 27 %
Fat 4.1 g
Satfat 0.5 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 2.2 g
Carbohydrate 25.7 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 470 mg
Calcium 57 mg


2 cups water
5 cups (1-inch) sliced carrots (about 2 pounds)
1 1/2 tablespoons honey
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon coriander seeds
1/4 teaspoon crushed red pepper
1 (5-inch) mint sprig
1 (2-inch) cinnamon stick
1 garlic clove, minced
1/4 cup oil-cured black olives, pitted and coarsely chopped
1 teaspoon rice vinegar
1 teaspoon extra-virgin olive oil
1 teaspoon chopped fresh mint
Mint sprigs (optional)


Bring water to a simmer in a large saucepan. Stir in carrots and next 8 ingredients (carrots through garlic); cover and simmer 15 minutes or until carrots are tender. Remove carrots with a slotted spoon, reserving liquid.

Bring liquid to a boil; cook until reduced to 1/4 cup (about 10 minutes). Discard mint sprig and cinnamon stick. Return carrots to pan; stir in olives, vinegar, and oil. Cook 1 minute or until heated. Sprinkle with chopped mint. Garnish with mint sprigs, if desired.

April 2002
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