Saturday, January 18, 2014

PALEO: Spiced Carrots

2-3 TBSP olive oil
4 cloves garlic - minced
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
3 cups sliced carrots
1 cup water
3 TBSP lemon juice
salt - to taste
1/4 cup chopped fresh parsley

Heat oil in a large nonstick pan. Add garlic, paprika, cumin and coriander. Cook and stir until fragrant but not browned. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender. Uncover and continue to simmer, stirring often, until carrots are just tender and the liquid is syrupy. Stir in parsley and remove from heat. Serve hot.
You can also drizzle with a little honey for a sweet and savory side dish!

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