Cut 8 carrots into 1/4-inch slices on the diagonal. Heat a heavy skillet over medium; add 1 tbsp. olive oil, 1 tsp. ground cumin, and 1/2 tsp. cinnamon; cook for 30 seconds. Add carrots and 1/2 tsp. minced garlic; turn with tongs. Add 1/4 tsp. salt, cover, and cook for 5 minutes or until tender. Serve with lemon wedges or chopped mint. Serves 4.
84 calories, 4 g fat, 1 g saturated fat, 12 g carbs, 1 g protein, 49 mg calcium, 1 mg iron, 231 mg sodium
Originally Submitted
12/1/2010
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