Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups sliced carrots, (4 medium-large)
- 1 cup water
- 3 tablespoon lemon juice
- 1/8 teaspoon salt, or to taste
- 1/4 cup chopped fresh parsley
Cooking Directions
Step 1
Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.
Nutrition Info
- Serving: Per serving
- Calories: 51
- Carbohydrates: 7g
- Fat: 3g
- Protein: 1g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 186mg
- Sodium: 86mg
- Exchanges: 1 vegetable, 1/2 fat (mono)
- Carbohydrate Servings: 1/2