Yield: 8 servings

Moroccan Carrots

Ingredients

4 - 5 cups carrots, diagonally cut (about 2 pounds)
1 - 2 teaspoons olive oil
1- 2 teaspoons garlic, minced
1/4 - 1/2 teaspoons cumin seeds
1 - 2 teaspoons honey
1/2 teaspoon Kosher salt
1/4 teaspoon cumin, ground
1/2 teaspoon black pepper, freshly ground

Instructions

Peel and slice carrots in a diagonal cut.
Steam carrots about 10 - 14 minutes until desired tenderness.
While carrots are cooking, heat the oil in a large skillet over medium heat.
When oil is hot, add garlic and cumin seeds.
Sauté for about 1 to 1 1/2 minutes or until garlic is lightly browned. Stir around frequently. When garlic is browned turn off the heat.
Add honey, salt, ground cumin, and pepper to the garlic-cumin seed mixture and stir together.
When the carrots are done, drain them and add them to the mixture in the skillet.
Stir all ingredients together and serve.

Notes

To steam the carrots heat about 2 inches of water in the bottom pan of a steam pan until it boils. Next put the carrots in the top steamer basket. Decrease the heat to medium and cover the pan with a lid. Steam until the carrots are tender (about 10 minutes). You can test the carrots with a fork or try one to see if they are done.

Larger carrots will take longer to cook than smaller ones.

See a cooking demonstration of Moroccan Carrots on the Cooking Lessons for Dad YouTube channel.

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Moroccan Carrots