Moroccan Carrots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 623
- Total: 40 min
- Active: 25 min
Ingredients
6 large carrots, peeled
2 cups water
kosher salt
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon ground Aleppo pepper
1 clove garlic
1/4 cup olive oil
Garnish
Fresh mint
fresh cilantro
Directions
- Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10–12 minutes.
- Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
- Remove syrupy mixture from heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.