Aromatic spices, garlic and fresh parsley transform carrots into a fabulous side dish.
*If possible, use flat-leaf parsley, which has a better flavour than curly parsley, and add a few chopped walnuts. Chopped fresh mint would also marry well with the carrots.
*For an extra spicy flavour, you could also sprinkle the cooked carrots with some cumin seeds, toasted in a dry frying pan for 1–2 minutes.
*Serve as a side dish with a spicy main course, such as Moroccan Braised Chicken (recipe on this website).
Absolutely delicious! I made the full quantity and turned the left overs into a lovely soup with the addition of chicken stock, salt and pepper - 23 Jun 2013