Algerian Carrots Recipe -
Algerian Carrots Recipe
  • READY IN 45 mins

Algerian Carrots

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
Sep 30, 2011

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...


48 Ratings

Mar 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.

Oct 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.

Nov 30, 2010

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

Apr 25, 2011

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.

Apr 18, 2011

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!

Aug 30, 2011

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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