Moroccan Spiced Carrots

The Washington Post, November 14, 2007

• • Cuisine: Middle Eastern
• • Course: Side Dish
• • Features: Holiday, Make-Ahead Recipes (Thanksgiving)

Summary:

Sweet potatoes traditionally are the vegetable that provides color to the Thanksgiving table. These carrots add color and international flair.

MAKE AHEAD: Cut the carrots up to 2 days in advance and refrigerate in a resealable plastic food storage bag. The vinaigrette can be made 1 day ahead, covered and refrigerated. Let it come to room temperature before adding to the cooked carrots.

8 servings

Ingredients:

• • 1 small clove garlic
• • 1/4 teaspoon kosher salt, plus more to taste
• • 2 tablespoons freshly squeezed orange juice
• • 1/2 teaspoon honey
• • 1/4 teaspoon ground cumin
• • Pinch ground cinnamon
• • 1/4 cup olive oil
• • Freshly ground black pepper
• • 2 pounds peeled and trimmed carrots

Directions:

Mince the garlic and combine with 1/4 teaspoon of the salt; mash to a paste.

Combine the orange juice, honey, cumin and cinnamon in a small bowl. Whisk in the garlic paste, then whisk in the oil in a slow, steady stream until it is well blended. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil over high heat. Cut the carrots crosswise into 1- to 1 1/2-inch pieces; add to the boiling water and cook for about 10 minutes or until they are fork-tender. Drain and toss with the vinaigrette in a serving dish. Serve warm.

Recipe Source:

From Food staff writer Jane Black.

105 calories, 7g fat, 1g saturated fat, n/a cholesterol, 130mg sodium, 11g carbohydrates, 3g dietary fiber, n/a sugar, 1g protein.