- prep 10 min cook 8 min
- serves 4
It is hard to believe that humble carrots can be transformed into such a rich-tasting yet low-calorie dish. The secret is the Moroccan spice blend, which includes a subtle hint of cinnamon.
IngredientsNumber of servings: 3/4 cup
- 1 1/2 pounds (700 grams) carrots (8–10 medium), peeled and cut into 2 1/2 x 1/2-inch (6 x 1-centimeter) sticks (4 cups)
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cinnamon
- Pinch of cayenne pepper
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley or cilantro
- 1/4 teaspoon salt, or to taste
How to make it 18 minutes
Steam the carrots until crisp-tender, 4 to 6 minutes.
Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic, paprika, cumin, cinnamon, and cayenne. Cook, stirring, until fragrant, 1 to 2 minutes. Add the carrots, lemon juice, parsley (or cilantro), and salt. Stir to coat the carrots with the spice mixture.
Nutritional Information(per serving)
- Calories: 107
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 265mg
- Carbs: 18g
- Protein: 2g
- Fiber: 5g
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