Makes 6 servings, 1/2 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh parsley
Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.
NUTRITION INFORMATION: Per serving: 51 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 2 g fiber; 86 mg sodium.
Nutrition bonus: Vitamin A (210% daily value), Vitamin C (15% dv).
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat (mono)
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