Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

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.

Recipe by Cooking Light April 2002

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

139 calories; calories from fat 27%; fat 4.1g; saturated fat 0.5g; mono fat 2.8g; poly fat 0.5g; protein 2.2g; carbohydrates 25.7g; fiber 5.7g; cholesterol 0mg; iron 1.1mg; sodium 470mg; calcium 57mg.
Advertisement
Advertisement