Ingredients
- 2 pounds carrots, peeled and sliced
- 5 tablespoons olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 3 cloves cloves garlic, crushed
- 1 teaspoon lemon juice
Why This Recipe Is So Easy To Love
Cooking Pointers
- Cook the carrots until just tender to keep a slight crunch and avoid mushiness.
- Toast the spices lightly before adding to enhance their aroma and flavor.
Step 1
Set up a steamer basket inside a saucepan and add about 1 1/2 cups of water—just enough so it’s right below the steamer. Cover the pan and bring the water to a boil over high heat. Once boiling, add the sliced carrots, lower the heat to medium, cover again, and let them steam until they’re tender but still have a bit of bite, usually around 4 to 6 minutes depending on how thick your slices are. Before you drain the carrots, save about half a cup of the cooking liquid for later.
Step 2
Heat the olive oil in a skillet over medium heat. Turn the heat down to low and add the salt, pepper, cinnamon, cumin, garlic, and thyme. Stir this mixture often and let it cook gently until everything smells amazing—this should take about 10 minutes.
Step 3
Pour in the reserved cooking liquid along with a bay leaf, then cover the skillet and let it simmer for about 20 minutes so the flavors can really meld together.
Step 4
Finally, add the steamed carrots to the skillet and toss them in the spiced sauce until they’re warmed through, which will take just a few minutes. Finish things off with a squeeze of fresh lemon juice, remove the bay leaf, and you’re ready to serve.
