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Spiced Braised Carrots with Olives and Mint

Becky Luigart-Stayner; Melanie J. Clarke
Yield 5 servings (serving size: about 1 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.