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Olive-Oil-Braissed Carrots With Warm Spices: Submitted by: Robert Losee | Date Added: 12 Jan 2012
Listed in: Vegetables & Side Dishes

1 lb carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
3 medium cloves garlic, sliced
cup low-salt chicken or vegetable broth
tsp ground cinnamon
tsp ground nutmeg
Pinch of ground cayenne
Kosher salt

Cooking Instructions

These were delicious, having a somewhat exotic flavor that's hard to put your finger on.

1) Position a rack in the center of the oven and preheat to 375.F.

2) Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.

3) In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and tsp salt and drizzle over the carrots. Cover the baking dish with aluminum foil.

4) Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more. Serve warm or at room temperature. The carrots will keep in the refrigerator for up to 3 days.


Side Salad: Slice carrots into pieces and toss with a little red wine vinegar and coarsely chopped or torn mint leaves.

Add to rice: Chop and stir into risotto or cooked brown rice or farro.

In Soup: Cut into small pieces and warm in chicken broth with leftover roast chicken. Squeeze in some lime juice and top with fresh cilantro.

Based on Fine Cooking Feb/Mar 2012 recipe.

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