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Olive-Oil-Braised Carrots with Warm Spices

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Serves 4

  • by from Fine Cooking
    Issue 115

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.

  • 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): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 2; Protein (g): protein g 2; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 250; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

Oh yeah, mighty fine!

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.

loved it. easy.

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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