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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.


  • 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


  • 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.


Rate or Review

Reviews (5 reviews)

  • User avater
    AMadAppleWorld | 03/25/2018

    This is easy & tasty. It's great warm or cold. Certainly a "make again".

  • Bagni | 01/06/2014

    Oh yeah, mighty fine!

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