North African Spiced Carrots

North African Spiced Carrots

6 Reviews
From: EatingWell Magazine, Fall 2004

The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 cups sliced carrots, (4 medium-large)
  • 1 cup water
  • 3 tablespoons lemon juice
  • ⅛ teaspoon salt, or to taste
  • ¼ cup chopped fresh parsley


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  1. Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 51 calories; 3 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 10,620 IU vitamin A; 9 mg vitamin C; 30 mg calcium; 1 mg iron; 87 mg sodium; 186 mg potassium
  • Nutrition Bonus: Vitamin A (212% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat (mono)

Reviews 6

October 02, 2017
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By: LudmilaB
i'm not a fan of carrots, and this is the only way i would eat carrots. i pre-steam the carrots so they turn out softer.
July 31, 2016
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By: Betty Haniotakis
My daughter and I enjoyed this very much, my husband not so much. Of course, it wasn't quite fair to serve it to him, as he doesn't like carrots much except mixed with other foods and he doesn't care for spices much. I served it with roasted chicken. By the way, a recipe so similar that it can't be a coincidence appears on - the method shown here is superior. I simmered my carrots at least 10 min., maybe a little more.
September 27, 2012
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By: EatingWell User
decent, delicious, fixable I agree that you need to cook the carrots for much longer than the recipe calls for. Also be sparing with the lemon as it tends to overwhelm the dish. Otherwise great mix of ingredients, a little tweaking and its delicious! Pros: ingredients Cons: cook time, lemon
July 19, 2012
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By: EatingWell User
Favorite cooked carrot dish I've been making this dish since I first saw it in 2004. Cooking times vary depending on the freshness and quality of the carrots. I'm going to make a mess of these delicious carrots to eat over the next several days with my garden's first carrots. Mm! Pros: Bursting with flavor, healthy
July 25, 2010
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By: EatingWell User
The prep time is inaccurate. I had to keep simmering them for more than 30 mins for any hint of tenderness. Maybe shredded carrots would have been a better idea. The spices used (and I used a bit more than recommended) did nothing to complement/ameliorate the strong raw-ish carrot taste. Did not live up to expectations
December 28, 2009
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By: EatingWell User
The 3 Tablespoons of lemon juice seems to negate the other interesting spices. I might try a little less lemon juice next time.
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