Cumin-Spiced Carrots

    (58)
    45 min

    A fantastic Algerian side dish made with carrots. Pre-steamed carrots are tossed in an aromatic mix of garlic, black pepper, cinnamon, cumin, garlic, thyme, bay and lemon juice.


    47 people made this

    Ingredients
    Serves: 6 

    • 350ml water
    • 900g carrots, peeled and sliced
    • 5 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cumin
    • 3 cloves garlic, crushed
    • 1/2 teaspoon dried thyme leaves
    • 1 bay leaf
    • 1 teaspoon lemon juice

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Place a steamer insert into a saucepan and fill with 350ml water or just below the bottom of the steamer. Cover and bring the water to the boil over high heat. Add the sliced carrots, reduce the heat to medium and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 125ml of the cooking liquid.
    2. Heat the olive oil in a frying pan over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the reserved cooking liquid and the bay leaf, cover and simmer for 20 minutes.
    3. Stir in the carrots, tossing well to coat with the spice mixture and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
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    Average global rating:
    (58)

    Reviews in English (41)

    1

    Mmmmmmm, these carrots had a really warm flavour and they were delicious. I will definitely make them again. Thanks for the recipe!  -  25 Nov 2010

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    27

    What an unusual (and tasty!) alternative to my dull way to prepare carrots! I would've given this recipe 5-stars, if not for the over-bearing cinnamon taste that put-off both my husband and 3-year old, so next time, I will scale it back to 1/4, if not, 1/8 tsp. The only thing that I changed was using way less than the 5 TB olive oil called for. Overall a very exotic and yummy way to prepare carrots! I served it w/ 2 recipes from here -- "Brilliant Sauteed Broccoli" & "Roasted Pork Chops with Mushrooms, Tomatoes, and Garlic Sauce" and the result was a vibrant, colorful plate of complimentary flavors.  -  20 Aug 2010  (Review from Allrecipes US | Canada)

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    18

    These are possibly the best carrots I've ever eaten. Didn't use lemon juice because I didn't think they needed it. Such a welcome change from the old butter/dill or brown sugared carrots. These were an excellent side to our spicy curried chicken.  -  10 Mar 2011  (Review from Allrecipes US | Canada)

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