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Recipe

Olive-Oil-Braised Carrots with Warm Spices

Scott Phillips

Servings: 4

In this dish, a tiny bit of nutmeg and cinnamon and a few sliced garlic cloves complement the sweetness of the carrots. For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.

Ingredients

  • 1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
  • 3 medium cloves garlic, sliced
  • 1/2 cup lower-salt chicken or vegetable broth
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Pinch of ground cayenne
  • Kosher salt

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 250
      Carbohydrates (g): 16
      Fiber (g): 0
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Fit the carrots in a snug single layer in a shallow 9×13-inch baking dish. Nestle the garlic slices among the carrots.
  • In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.
  • Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more. Serve warm or at room temperature.

Make Ahead Tips

The carrots will keep in the refrigerator for up to 3 days.

Make a side salad: Slice into pieces and toss with a little red wine vinegar and coarsely chopped or torn mint leaves.

Add to rice: Chop and stir into risotto or cooked brown rice or farro.

Whip up a soup: Cut into small pieces and warm in chicken broth with leftover roast chicken. Squeeze in some lime juice and top with fresh cilantro.

Reviews

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Reviews

  • Bagni | 01/06/2014

    Oh yeah, mighty fine!

  • winstonk | 07/12/2012

    Great recipe, easy to make, smells wonderful while in the oven and tastes great. I may have made a mistake of adding 1 tsp of kosher salt instead of the 1/2 tsp called for in the recipe as it was a little salty but will be careful about that next time.

  • crum52 | 01/21/2012

    loved it. easy.

  • CrystalVanV22 | 01/19/2012

    AMAZING!!! A wonderful blend of warm flavors and so super easy - prepare and then forget about it!!! Such a great treat!!!

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