Boring carrots no more! These ones are flavoured with cumin, cinnamon, garlic and a bay leaf then finished with lemon juice.
What an unusual (and tasty!) alternative to my dull way to prepare carrots! I would've given this recipe 5-stars, if not for the over-bearing cinnamon taste that put-off both my husband and 3-year old, so next time, I will scale it back to 1/4, if not, 1/8 tsp. The only thing that I changed was using way less than the 5 TB olive oil called for. Overall a very exotic and yummy way to prepare carrots! I served it w/ 2 recipes from here -- "Brilliant Sauteed Broccoli" & "Roasted Pork Chops with Mushrooms, Tomatoes, and Garlic Sauce" and the result was a vibrant, colorful plate of complimentary flavors. - 20 Aug 2010 (Review from Allrecipes USA and Canada)
These are possibly the best carrots I've ever eaten. Didn't use lemon juice because I didn't think they needed it. Such a welcome change from the old butter/dill or brown sugared carrots. These were an excellent side to our spicy curried chicken. - 10 Mar 2011 (Review from Allrecipes USA and Canada)
Great flavors and fresh twist on the traditional steamed carrots. It was very important to maintain a crisp-tender texture in the steamer to avoid mushy carrots after sauteeing with spices. - 27 Oct 2010 (Review from Allrecipes USA and Canada)