Algerian Carrots

Algerian Carrots

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Amy 0

"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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45 m servings 157 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 51 Ratings

Most helpful positive review

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-ye...

Most helpful critical review

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 ri...

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-ye...

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. The...

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 combinat...

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 sau...

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. Aweso...

Delicious! Made it following the directions and they came out beautifully.

Simply delicious! My family aren't much for cooked carrots, but they couldn't get enough of these. I did tweak the recipe a little, instead of lemon juice I just used Lemon Thyme.

I julienned these. They were absolutely delicious.

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