Moroccan Carrots

Name: Moroccan Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon brown sugar; 1/3 teaspoon ground cinnamon (yes, it says 1/3); 1/4 teaspoon ground cumin; 1 dash cayenne; 1 1/2 cups carrots, peeled and julienned (about 1/2 lb.); 1/3 cup orange juice; 2 1/2 tablespoons dried currants, soaked in hot water; fresh ground black pepper, to taste; parsley, chopped (to garnish)

Submitted by Acerast

"This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!!"

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photo by Edesia

Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

1 tablespoon olive oil
1 tablespoon brown sugar
¹⁄₃ teaspoon ground cinnamon (yes, it says 1/3)
¹⁄₄ teaspoon ground cumin
1 dash cayenne
1 ¹⁄₂ cups carrots, peeled and julienned (about 1/2 lb.)
¹⁄₃ cup orange juice
2 ¹⁄₂ tablespoons dried currants, soaked in hot water
fresh ground black pepper, to taste
parsley, chopped (to garnish)

directions

Heat the olive oil in a large saucepan over moderate heat.
Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
Quickly reduce the heat and simmer, covered, until the carrots are tender.
Add pepper and adjust the seasoning to taste.
Sprinkle with chopped parsley or mint.

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Reviews

Great recipe. Even though I forgot about them as I was waiting for the glaze to reduce and they got a bit dark on the bottom, my guests really enjoyed them. Simple and easy preparation; great flavor.

Edesia
Yum! These are very good. I made these as mashed carrots, skipping the oil, and just simmering them. I left out the cinammon and brown sugar, and added 1/2 tsp of paprika. These will dress up any table!

Maito