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Braised Carrots With Cumin and Red Pepper

5.0(489)

This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren’t real, but, convenience aside, they often lack true carrot flavor.

by David Tanis·published 2011-11-16

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Quick, Side Dish

Servings

(8–10)

Total time

30 min

Calories / serving

108 kcal

Ingredients (7)

serves

3 pounds medium carrots, peeledcarrot
4 tablespoons olive oilolive-oil
Saltsalt
6 garlic cloves, slicedgarlic
1/2 teaspoon cumin seed, toasted and coarsely groundcumin
2 teaspoons mild red pepper flakes, like Aleppo or Marash
2 teaspoons paprika, smoked or unsmokedpaprika

Instructions (4 steps)

01Cut the carrots lengthwise, or quarter them if you wish.
02Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.
03Remove the lid, raise the heat, and let any remaining water cook away.
04Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

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Rich recipe — supports nutrition-aware planning.