Appetizers and Sides Dinner

Spiced Carrots

Spiced Carrots

These spiced carrots are perfect as an appetizer, salad or side dish. They take little effort and time to make, and taste great as a leftover. It is amazing how well the saffron and cinnamon go together.  Once you sauté them together, you will notice an incredible aroma in your kitchen.

I originally made these carrots with chicken, you can view the recipe here.  Then I started making them for baby Arian when he turned about 10 months and he loved them.  I know some moms might argue that the dish might have too many spices for an infant, but he is a very picky eater and never liked the blend baby food.  I don’t blame him.  When I let him try some our table food, he loved it. So I started spicing up his baby food and made these spiced carrots for him.

One day I made a little extra and served them as a side dish with grilled chicken, they were delicious. So I thought I’d share the recipe with you 🙂

I hope you get to try this recipe and enjoy it!

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 4

Ingredients:

1/2 Onion Finely Chopped
1 lb of Cut into Strips
1/2 Cube of Knorr Chicken Bouillon
Salt and Pepper to Taste
1/4 tsp of Cinnamon
1/4 tsp of Saffron Threads
1/4 tsp of Turmeric
1 tbs of Olive Oil
1 Cup of Water

Directions:

Spiced Carrots 1

In a large skillet, heat up the oil and sauté the onions on low heat for 7-10 minutes or until almost brown

Spiced Carrots 2

Add the carrots, knorr bouillon, salt & pepper, cinnamon, saffron and turmeric. Sauté for a couple of minutes.

Spiced Carrots 4

Add the cup of water and cover the skillet

Spiced Carrots 5

Cook for 20 minutes or until the carrots are tender and water has evaporated.

Spiced Carrots 6

Serve warm or at room temperature either as an appetizer, salad or side dish.

Spiced Carrots
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • ½ Onion Finely Chopped
  • 1 lb of Cut into Strips
  • ½ Cube of Knorr Chicken Bouillon
  • Salt and Pepper to Taste
  • ¼ tsp of Cinnamon
  • ¼ tsp of Saffron Threads
  • ¼ tsp of Turmeric
  • 1 tbs of Olive Oil
  • 1 Cup of Water
Directions
  1. In a large skillet, heat up the oil and sauté the onions on low heat for 7-10 minutes or until almost brown
  2. Add the carrots, knorr bouillon, salt & pepper, cinnamon, saffron and turmeric. Sauté for a couple of minutes.
  3. Add the cup of water and cover the skillet and cook for 20 minutes or until the carrots are tender and water has evaporated
  4. Serve warm or at room temperature either as an appetizer, salad or side dish

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