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Algerian Carrots

Algerian Carrots

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Amy

Amy

This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
  2. Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
  3. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rock_lobster
24

Rock_lobster

8/23/2010

What an unusual (and tasty!) alternative to my dull way to prepare carrots! I would've given this recipe 5-stars, if not for the over-bearing cinnamon taste that put-off both my husband and 3-year old, so next time, I will scale it back to 1/4, if not, 1/8 tsp. The only thing that I changed was using way less than the 5 TB olive oil called for. Overall a very exotic and yummy way to prepare carrots! I served it w/ 2 recipes from here -- "Brilliant Sauteed Broccoli" & "Roasted Pork Chops with Mushrooms, Tomatoes, and Garlic Sauce" and the result was a vibrant, colorful plate of complimentary flavors.

Holly
14

Holly

3/17/2011

These are possibly the best carrots I've ever eaten. Didn't use lemon juice because I didn't think they needed it. Such a welcome change from the old butter/dill or brown sugared carrots. These were an excellent side to our spicy curried chicken.

Sugaree1485
14

Sugaree1485

10/28/2010

Great flavors and fresh twist on the traditional steamed carrots. It was very important to maintain a crisp-tender texture in the steamer to avoid mushy carrots after sauteeing with spices.

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