Ingredients
- 1 tablespoons olive oil, plus 1 tablespoon, plus 1 tablespoon
- 5 cups carrots, sliced on the bias, about 8 large carrots
- 2 tablespoons plus 1 teaspoon sugar
- 1/2 cup plus 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 3 cups fresh spinach, cleaned
- 1/2 teaspoon ground cumin
- 1 teaspoon chopped garlic
- 2 tablespoons orange juice
Directions
In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.















Giada's Orzo Stuffed Peppers
Symphony Brownies
Lemon Bars
Rachael's Lasagna Bake
Ultimate Burger Bar
Thanksgiving Potato and Sweet Potato Dishes
Simple Slow Cooker Recipes
Thanksgiving Turkey Recipes
Foods for Entertaining a Crowd
10 Elegant Appetizer Ideas


