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.

Yield:

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

Ingredients

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)

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note