Rating: 4.66 stars
35 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Carrots are cut into thin, round pieces and cooked with the spices.

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
65 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.

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  • Stir vinegar and cumin through the carrot mixture.

  • Remove the pan from heat and set aside to allow salad to cool to room temperature.

  • Garnish with cilantro to serve.

Nutrition Facts

74 calories; protein 0.9g; carbohydrates 7.9g; fat 4.8g; sodium 56.4mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
05/08/2012
Wow, I think these were the best tasting carrots that I have ever had! Extremely flavorful and such interesting flavors at that. I thought maybe with the cayenne and paprika that these might be too spicy, but they came out perfect. And while it takes a little while for the carrots to cook, it is so easy because a lot of the time is just waiting, and you can do other things during that time. My whole family loved these carrots so I know I will be making them again sometime soon. Thanks for the recipe, Malak! Read More
(21)

Most helpful critical review

Rating: 3 stars
05/02/2012
I left out the cayenne, changed vinegar to twice the amount with lemon juice. Big problem with method which I changed completely. Spices like cumin and paprika need to be fried in the olive oil to develop full flavour. So I did that and added garlic in at the last and fried 30 seconds. Added oil mix to lemon juice and added cilantro. Put al dente carrots in warm from the pot, draining the water first. Salad needs to marinate a few hours at room temp to develop full flavour. Will add some onion to dressing next time, about 3T minced onion will go in with the garlic to the dressing. Read More
(26)
35 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/02/2012
I left out the cayenne, changed vinegar to twice the amount with lemon juice. Big problem with method which I changed completely. Spices like cumin and paprika need to be fried in the olive oil to develop full flavour. So I did that and added garlic in at the last and fried 30 seconds. Added oil mix to lemon juice and added cilantro. Put al dente carrots in warm from the pot, draining the water first. Salad needs to marinate a few hours at room temp to develop full flavour. Will add some onion to dressing next time, about 3T minced onion will go in with the garlic to the dressing. Read More
(26)
Rating: 5 stars
05/07/2012
Wow, I think these were the best tasting carrots that I have ever had! Extremely flavorful and such interesting flavors at that. I thought maybe with the cayenne and paprika that these might be too spicy, but they came out perfect. And while it takes a little while for the carrots to cook, it is so easy because a lot of the time is just waiting, and you can do other things during that time. My whole family loved these carrots so I know I will be making them again sometime soon. Thanks for the recipe, Malak! Read More
(21)
Rating: 5 stars
03/28/2013
Quite a winner with great balance of flavors and I love a new way to cook a healthy vegetable side dish that even my picky husband who doesn't like carrots but got 2nds of this and said it was a keeper. Read More
(12)
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Rating: 5 stars
04/18/2015
Excellent! Everyone wanted the recipe. I used 50% more of all spices. When the carrots were almost cooked I removed them from the pan and then reduced the sauce. Once the sauce was reduced I then turned off the heat and resumed the recipe. Best carrot dish that many of us ever had. Read More
(8)
Rating: 5 stars
09/06/2013
Lovely! That vinegar (I used apple cider vinegar) gives it such a cool kick. I couldn't stop eating these! Read More
(7)
Rating: 5 stars
10/23/2012
I have made these about 10 times. The first time I made it, I tasted it and tasted it until it was gone! I have made them per the original recipe and with Carols suggested changes. I like the lemon juice and use it when I have it and have also used rice wine vinegar or cider vinegar. I use 1/4 tsp. cayenne and 1/2 tsp. salt. My friends have asked for the recipe. Thank you. Read More
(6)
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Rating: 4 stars
06/05/2013
I'm always looking for new ways to serve carrots and I'll happily add this to my rotation. I overdid the vinegar (bottle slipped) so they were a tad acidic, but still quite good. Thanks, Malak! Read More
(6)
Rating: 5 stars
05/09/2014
Very tasty. the first time I made them I doubled everything but it was too much liquid so I stopped doubling the water. Read More
(4)
Rating: 5 stars
09/19/2014
These carrots are fabulous. I was cooking an African dinner & needed a vegetable to serve. I cut the recipe in half because I was a little skeptical as to whether or not they would get eaten. The bowl was cleaned out down to the last drop. Everyone loved them. I used red wine vinegar it was over powering I will omit the vinegar next time. Read More
(3)