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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Spiced Braised Carrots with Olives and Mint

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.

Cooking Light APRIL 2002

  • Yield: 5 servings (serving size: about 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 27%
  • Fat: 4.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 25.7g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 470mg
  • Calcium: 57mg
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Spiced Braised Carrots with Olives and Mint recipe

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