Spiced Braised Carrots with Olives and Mint

Spiced Braised Carrots with Olives and Mint
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon sea salt
  • ½ teaspoon coriander seeds
  • ¼ cup oil-cured black olives, pitted and coarsely chopped
  • 1 teaspoon extra-virgin olive oil
  • 2 cups water
  • 1 teaspoon chopped fresh mint
  • Mint sprigs (optional)
  • + 8 more ingredients
    • 5 cups (1-inch) sliced carrots (about 2 pounds)
    • 1 ½ tablespoons honey
    • 1 (5-inch) mint sprig
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon crushed red pepper
    • 1 (2-inch) cinnamon stick
    • 1 garlic clove, minced
    • 1 teaspoon rice vinegar

Bring water to a simmer in a large saucepan. Stir in carrots and next 8 ingredients (carrots through garlic); cover and simmer 15 minutes or until carrots are tender. Remove carrots with a slotted spoon, reserving liquid. Bring liquid to a boil; cook until reduced to 1/4 cup (about 10 minutes). D...

View full recipe at My Recipes

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