Olive Oil-Braised Carrots with Warm Spices is a delicious and aromatic side dish featuring tender carrots cooked in a rich olive oil and spiced with a blend of warm spices. The slow braising process enhances the natural sweetness of the carrots while infusing them with the flavors of cinnamon, cumin, and coriander. This dish is perfect as a comforting side for any meal.
Serving Suggestions
Serve Olive Oil-Braised Carrots warm, directly from the pan or oven. They pair beautifully with roasted meats, grilled fish, or as part of a vegetarian meal. Consider adding a sprinkle of fresh herbs like parsley or cilantro for a touch of color and freshness before serving.
Pairing Ideas
This dish complements a variety of main courses. It works well with roasted or grilled meats such as chicken, beef, or lamb, providing a sweet and spiced contrast. It also pairs nicely with vegetarian dishes or grains like quinoa or couscous. For a more elaborate meal, serve it alongside a hearty stew or a flavorful grain-based salad.
Tips and Notes
- Carrots: Use fresh, firm carrots for the best texture. Slice them into evenly sized pieces to ensure they cook uniformly.
- Spices: Adjust the amount of spices to your taste preference. The warm spices like cinnamon, cumin, and coriander add depth and complexity to the dish.
- Braising: Cook the carrots slowly in olive oil to allow them to become tender and absorb the flavors of the spices. You can also add a splash of vegetable or chicken broth if needed to prevent the carrots from sticking to the pan.
- Storage: Store any leftover braised carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a bit of olive oil or broth if needed to maintain moisture.
Enjoy the warm and savory flavors of Olive Oil-Braised Carrots with Warm Spices as a flavorful and comforting addition to your meal!
Olive Oil-Braised Carrots with Warm Spices
Equipment
- Large skillet or shallow pan with a lid
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 1.5 pounds of carrots - peeled and cut into sticks or rounds
- 1/4 cup extra-virgin olive oil
- 1 cup water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper - to taste
- 2 tablespoons honey or maple syrup - optional for added sweetness
- Fresh parsley or cilantro - chopped, for garnish
Instructions
- Prepare the Carrots: In a large skillet, combine the carrots, olive oil, and enough water or vegetable broth to come halfway up the sides of the carrots. Sprinkle with cumin, cinnamon, coriander, nutmeg, salt, and pepper.
- Cook: Bring the mixture to a simmer over medium heat. Cover and reduce the heat to low. Simmer gently, stirring occasionally, until the carrots are very tender and the liquid has reduced to a thick glaze, about 30 to 40 minutes. If the carrots are not yet tender and the liquid evaporates, add a little more water or broth and continue cooking.
- Finish the Dish: Once the carrots are tender, if you’re using honey or maple syrup, stir it in now, and increase the heat to medium-high. Cook for another 2-3 minutes, until the carrots are glazed and slightly caramelized.
- Serve: Transfer the carrots to a serving dish, garnish with chopped parsley or cilantro, and serve immediately.