Moroccan Spiced Carrots

[quicklook-recipe prep_time=”10 min” cook_time=”8 min” serves=”4″ details=”” ]

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.

[ingredients-list title=”Ingredients” serving_size=”3/4 cup”]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”18 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Steam the carrots until crisp-tender, 4 to 6 minutes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”107″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”0mg” sodium=”265mg” carbs=”18g” sugars=”” protein=”2g” fiber=”5g”]

[/nutrition-info]

Originally Published in Reader's Digest