Olive-Oil-Braised Carrots with Warm Spices
by Tamar Adler
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.
Serves 4
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
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 9x13-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.
Serving Suggestions
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.
nutrition information (per serving):
Calories
(kcal):
190;
Fat
(g):
14;
Fat Calories
(kcal):
120;
Saturated Fat
(g):
2;
Protein
(g):
2;
Monounsaturated Fat
(g):
10;
Carbohydrates
(g):
16;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
250;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 115
, pp. 57-61
December 29, 2011
