Easy Side: Carrots with African Spices

These are simple chunks of carrot braised in garlic and spices and broth/water. The spice combination is lovely, especially brightened by citrus.

I do recommend taking 2 - 3 minutes to peel and slice whole carrots. The "baby" carrots that come in bags (which aren't young carrots at all, just big carrots shaped small and marketed beautifully) have little flavor when cooked. [Don't believe me? Believe SlashFood.]


Hands-on time: 10 minutes plus occasional stirring
Time to table: 45 minutes
Serves 4

1 tablespoon olive oil
4 cloves garlic, minced (or from a jar ... )
2 teaspoons paprika (I used Hungarian sweet)
1 teaspoon cumin
1 teaspoon coriander

1 cup broth (or water)
1 pound carrots, peeled and cut into chunks
3 tablespoons citrus juice (I juiced a lemon and a lime)
Salt to taste
Fresh herbs to taste, optional but nice (I used fresh marjoram)

In a large skillet (one big enough to hold the carrots in a single layer) heat the olive oil til shimmery. Add the garlic and spices and cook for a minute, stirring the whole while. Add the broth and bring to a boil. Meanwhile, prep the carrots and add to the broth as they're prepped, stirring to coat. Add the lemon juice and salt. Reduce heat to maintain a slow simmer, stirring occasionally. (I covered for the first 10 minutes but then uncovered because the liquid wasn't thickening as expected. It actually never did achieve a 'syrup' consistency but cooked down a bit as the carrots cooked.) When carrots are cooked, drain if needed, taste and season to taste, stir in fresh herbs if using.

~ Bourbon-Glazed Carrots ~
~ Creamy Carrot Puree ~
~ "Wonderful" Glazed Turnips & Carrots ~
~ more carrot recipes ~
from A Veggie Venture

~ Laura's Carrot Soup ~
~ Mashed Potatoes & Carrots ~
~ Baked Cabbage Wedges ~
~ more carrot recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I was actually thinking of making Kalyn's roasted carrots & mushrooms (yet again!), but I'm now going to try your recipe instead, Alanna!
    And yes, noooo baby carrots! Luckily, you cannot even get those in Estonia:)

  2. Hrm...those are some interesting spices

  3. Alanna, you lifesaver! Each day of this winter we have used your wonderful recipe to make a new soup (its peak veggie season in India). I think we have already made all the hot soups that ou have posted!

    Btw, my mom is an avid reader now.....maybe she will de-lurk one day and leave u a comment!
    Have fun

  4. I made this for dinner yesterday, using lime juice alone and adding a bit of honey - superdelicious!!! K loved it too, and it went very well with Dagmar's spicy meatballs. Thanks for the recipe, Alanna!

  5. I am eating a lot of carrots these days, and this recipe looks delicious!

  6. Pille ~ Oh Kalyn's roasted carrots & mushrooms are so good! And those so-called baby carrots (which are really just huge honkin' carrots scraped down to be carrot bullets and have NO taste when cooked) really should be banished from all countries!

    Jeff ~ Some day I'll entice you, maybe!

    G ~ My goodness! What an unexpected comment! I am sooo pleased that all the way in India you and your Mum are enjoying soups from America. I've been enjoying your travelogue pictures, a real window into your world at home. "Hi, Mom!"

    Pille ~ Ooo, you did! The lime and honey are an inspiration, for sure!

    Nupur ~ I promise I won't think you only make one thing if you'll just make this one more time!

  7. I know it's cheating...but I semi-recently tried the tofu-mate pudding thingy-mer-jigs...I love the chocolate one! :)

  8. AnonymousJuly 17, 2007

    hey i had no idea that baby carrots are not baby carrots at all! we had some last week, and were disappointed with the taste... i had them at a dinner before, and they were wonderful, very carroty... but these were not!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna