Braised Carrots With Cumin and Red Pepper

1. 1

   Cut the carrots lengthwise, or quarter them if you wish.

2. 2

   Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat.

3. 3

   Add the carrots and turn them in the oil to coat.

4. 4

   Season generously with salt.

5. 5

   Add the garlic and 1 cup of water.

6. 6

   Bring to a boil, then reduce the heat to a gentle simmer and cover the pan.

7. 7

   Cook for about 10 minutes, until the carrots are just tender.

8. 8

   Remove the lid, raise the heat, and let any remaining water cook away.

9. 9

   Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish.

10. 10

    Serve hot or at room temperature.

11. 11

    The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.