October 01, 2017
Dinner, Side Dishes, Vegetables,
Carrot, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Entertaining, Passover, Romantic Dinner, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Herbs more
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"This is out of the October 2017 Costco Connection magazine. It's one of Chefs Rocco Dispirito recipes."
Preheat the oven to 400°F.
Heat the olive oil in a large saute pan over high heat.
When the oil begins to smoke, add the carrots and cook, stirring frequently, until the carrots begin to brown, about 5 minutes.
Sprinkle with the cumin and coriander, and stir.
Deglaze the pan with the lemon juice.
Scrape the carrots into an 8-inch-square baking dish, add the water and cover with foil.
Transfer to the oven and cook until tender, about 20 minutes.
Remove carrots from the oven.
Drain any water that remains.
Sprinkle on the mint, season with salt and pepper to taste and serve.
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What a great recipe! The line-up of all those warm spices made for a really tasty carrot dish. It was simple to make too, but still produced quite a tasty side dish. Thanks, Teresa! I served the carrots alongside a Pink Salmon Loaf and some potatoes, and it was a great dinner.