Moroccan Carrots (a side dish for spring holidays and beyond)

Name: Moroccan Carrots (a side dish for spring holidays and beyond)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 tablespoons extra-virgin olive oil; 3 to 4 cloves garlic, minced, or more for garlic lovers; 2 pounds carrots, thinly sliced; Juice of 1/2 to 1 lemon, to taste; 1 teaspoon grated lemon zest, optional but highly recommended; 1/2 teaspoon ground cumin; 2 to 3 tablespoons minced chives (or substitute scallion); 1/2 cup minced fresh parsley; Salt and freshly ground pepper to taste

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 8

Cost: $3.95 /serving

Author : Nava Atlas

Moroccan Carrots (a side dish for spring holidays and beyond)

Ingredients

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3 tablespoons extra-virgin olive oil3 to 4 cloves garlic, minced, or more for garlic lovers2 pounds carrots, thinly slicedJuice of 1/2 to 1 lemon, to taste1 teaspoon grated lemon zest, optional but highly recommended1/2 teaspoon ground cumin2 to 3 tablespoons minced chives (or substitute scallion)1/2 cup minced fresh parsleySalt and freshly ground pepper to taste

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Instructions

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Step 1

Heat the oil in a large skillet or stir-fry pan. Add the carrots and garlic and sauté over medium heat, stirring frequently, until the carrots are tender-crisp and beginning to turn golden, about 10 to 15 minutes.

Step 2

Add lemon juice to taste along with the optional lemon zest.

Step 3

Sprinkle in the cumin, chives, and parsley and toss together.

Step 4

Season with salt and pepper. Transfer to a serving bowl and serve at once, or cover until needed.