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North African Spiced Carrots

  • 10 m
  • 20 m
EatingWell Test Kitchen
“The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.”


    • 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


  • 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.
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