Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1
/2 pound carrots, cut diagonally into 1/4-inch-thick slices
1
small garlic clove, minced
1
1/2 tablespoons olive oil
1
/4 teaspoon ground cumin
1
/8 teaspoon ground cinnamon
1
/2 teaspoon sugar
a pinch of cayenne
2
teaspoons fresh lemon juice, or to taste
Need to make a substitution?
Preparation
In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.