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Algerian Carrots

Algerian · Side · Easy

Algerian Carrots

Total
35 min
Prep
15 min
Serves
6
Calories
140
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Tender carrot coins soak up olive oil, cumin and cinnamon, with garlic and lemon keeping them lively. Sesame and parsley add a fresh, nutty finish.

Steaming first gives Algerian Carrots a tender bite without washing their sweetness into a pot of water. A short simmer in spiced olive oil then coats each slice, and lemon goes in at the end to keep its edge.

Cut the coins evenly so they soften together. Leave a little resistance in the centers during steaming; they will finish in the skillet rather than breaking apart when tossed with the sauce.

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Method

  1. Bring water to a boil below a steamer basket. Add the carrots, cover and steam over medium-high heat for until almost tender when pierced.

  2. Meanwhile, heat the olive oil in a wide skillet over medium-low heat. Stir in the garlic, cinnamon, cumin and thyme and cook for until fragrant, without browning the garlic.

  3. Pour in the listed 1/2 cup water and add the bay leaf, salt and black pepper. Simmer over low heat for so the spices spread through the liquid.

  4. Add the steamed carrots and simmer uncovered for , turning gently, until tender and lightly glazed. Remove the bay leaf and fold in the lemon juice, parsley and sesame seeds.

Forkue tips

  • For thicker carrot slices, extend the steaming until a knife enters with just slight resistance.
  • Serve warm or at room temperature; the lemon becomes more noticeable as the carrots cool.

Storing and reheating

Refrigerate in the spiced oil and juices for up to 4 days. Warm gently in a covered skillet with a splash of water, or serve at room temperature with a little fresh parsley.

Kitchen gear

Steamer basketTop picks on AmazonWide skilletTop picks on Amazon
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Nutrition per serving, estimated

140Calories
2gProtein
17gCarbs
8gFat

Algerian Carrots: FAQ

Can I use baby carrots?

Yes, but cut thick ones lengthwise so they cook evenly. Their size varies, so use the knife test as well as the steaming time.

Can I prepare these a day ahead?

Yes. The carrots take on more spice as they rest. Save a little of the parsley to stir through just before serving for a fresher finish.

How do I store and reheat Algerian Carrots?

Refrigerate in the spiced oil and juices for up to 4 days. Warm gently in a covered skillet with a splash of water, or serve at room temperature with a little fresh parsley.

How long does Algerian Carrots take?

About 35 min in total: 15 min prep and 20 min cooking.

What do I need to make Algerian Carrots?

The key ingredients are carrots, ground cinnamon, ground cumin, garlic, dried thyme and bay leaf, plus pantry basics.

Any tips for Algerian Carrots?

For thicker carrot slices, extend the steaming until a knife enters with just slight resistance.

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