Friday, June 10, 2005

Braised Carrots

Braised Carrots (Adapted from EW)

1 tablespoon extra-virgin olive oil
16 ounces carrots, peeled, trimmed and cut into thick sticks
6 cloves garlic, smashed and peeled
2 fresh tomatoes, cored and coarsely chopped
1/4 cup chopped fresh mint
3 slices lemon, seeds removed, plus juice from rest of lemon
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon fennel seeds
1/4 teaspoon ground cumin

In a heavy skillet, place oil and carrots inside and heat over high. Cook, stirring often, until the carrots brown - about 10 minutes.

Mix in garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin. Continue cooking until very bubbly. Reduce heat to low, cover and cook for 20 minutes. Stir the carrots once again to turn them all around. Cover again and cook until the carrots are very soft, about 20 minutes more. Add the saved lemon juice and season with fresh ground pepper to taste. Serve warm or cold.

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  1. I'm saving this one. Always good to have recipes for sides that call for things that are omni-present in my frig. And i know it's you said..long cooking like a potroast with vegetables end up so juicy and tender. Can't wait to try them! Thanks!

  2. This carrot recipe looks delicious. I'm not familiar with fennel, but will try it with these carrots.

  3. I love roast carrots and the spices you're using here sound great. I'm saving this recipe for some cooler weather!

  4. Spud - Hope you enjoy them as much as we did!

    Jan - the subtle anise/licorice was a nice addition

    Julie - Let me know what you think when you try them!