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Ingredients
1 pound fresh carrots (about 12)
1 large garlic clove, peeled but left whole
Salt to taste
½ cup fresh lemon juice
⅛ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon paprika
⅛ teaspoon cayenne
¼ cup olive oil
Chopped parsley for garnish
Nutritional analysis per serving (6 servings)
9 grams carbs; 118 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 249 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and scrape the carrots, and place them in a saucepan.
- Step 2
Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into ½-inch rounds (there should be about 2 ½ cups).
- Step 3
In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
- Step 4
Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.
Private Notes