Recipe by Amy
"This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice."
Watch video tips and tricks
1 1/2 cups
carrots, peeled and sliced
ground black pepper
cloves garlic, crushed
dried thyme leaves
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.
this was not to our tastes at all. But I didn't steam them as directed, I steamed/baked them in the oven with all the ingredients and a bit of water (for steam). the lemon taste didn't seem right at all...
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.
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.
I didn't really follow the measurements exactly because I made the dish for 20+ but the spice and herb combination tasted great together. I suggest tasting as you saute to make sure the combination is just right
I'm always looking for creative ways to cook carrots, and this is perfect! I admit I was skeptical at the cooking instructions and combination of spices... but it works! Delicious! I did not saute the garlic as long as the recipe suggested, though.
This is my new favorite way to prepare carrots. I could eat a pound of carrots this way, I loved them that much! I used carrots and sliced them into sticks, rather than using baby carrots. Awesome!
Delicious! Made it following the directions and they came out beautifully.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 157
** Calories from Fat: 104
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
See how to make sautéed carrots in a simple brown sugar and butter glaze.
See how to make sweet and savory sautéed carrots in the skillet.