Categories: side dish

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups sliced carrots, (4 medium-large)
• 1 cup water
• 3 tablespoons lemon juice
• 1/8 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley

Directions

1. Heat oil in a large nonstick skillet over medium heat.

2. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds.

3. Add carrots, water, lemon juice and salt; bring to a simmer.

4. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes.

5. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes.

6. Stir in parsley.

7. Serve hot or at room temperature.

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