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Carrots with Garlic and Mint

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Serve these sweet and tangy-spiced carrots over perfectly cooked French green lentils, alongside steamed rice and quinoa. To the lentil cooking water add a bay leaf. Season drained, just-tender lentils with fruity olive oil and Real Salt. Use a ratio of 2 parts rice to 1 part rinsed quinoa cooked in 3 parts water. E.g. 3 cups water: 1 cup brown rice: ½ cup tri-color quinoa.

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I got the idea for this combination of flavors from a recipe in “The Flexitarian Table” by Peter Berley. He garnishes these carrots with cured black olives.

1 pound organic carrots, ½ to ¾-inch diameter, well scrubbed

1 teaspoon honey

1 tablespoon lemon juice

1 garlic clove, minced

1 2-inch piece cinnamon stick

¼ teaspoon red pepper flakes

2 sprigs plus 1 teaspoon “chiffonade” fresh mint

1 tablespoon extra virgin olive oil

1 teaspoon rice wine vinegar

Place the carrots in a large saucepan. Add the honey, lemon juice, garlic cinnamon stick, red pepper flakes and mint sprigs. Add water to the pot, until the carrots are almost, but not quite covered. Simmer until the carrots are they are tender when pierced with a fork, about 15 minutes. Watch carefully towards the end, the water should have almost evaporated about the same time as the carrots are done. If the carrots need to cook more, add a bit more water.

Remove from the heat. Add the olive oil and vinegar and shake the pan to coat the carrots. Stir in the chiffonade mint. Serve warm.

Makes 2 to 4 servings.

  • If your carrots are larger, cut them into quarters lengthwise.
  • If you wish, prepare the carrots beforehand and serve them chilled.

Filed under: Gluten-Free, Sides, Vegan

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