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Spiced Garlic Carrots

This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 pounds medium carrots, cut diagonally into 1/4-inch slices
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon cumin seeds
  • 1/4 cup olive oil
  • 12 garlic cloves, peeled and slightly crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt


  • Place carrots in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5-8 minutes or until tender; drain.
  • In a large dry skillet, toast cinnamon sticks and cumin seeds over medium heat until aromatic, stirring occasionally. Add oil; heat over medium-high heat. Add the carrots, crushed garlic, pepper flakes and salt; cook and stir for 3-5 minutes or until carrots and garlic are lightly browned. Remove cinnamon sticks.

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