Spiced Moroccan Carrots

Name: Spiced Moroccan Carrots
Yield: Serves 4 to 6
Cuisine: African
Ingredients: 1 1/2 pounds, medium carrots, peeled and cut into 2 by 1/2-inch pieces; 2 tablespoons, unsalted butter, melted; 1 tablespoon, dark brown sugar; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 tablespoons, orange juice; 1/4 teaspoon, ground cumin; 1/8 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper

6 comments

Appears in Cook's Country February/March 2006

Side Dishes

African

Vegetables

SERVES4 to 6

WHY THIS RECIPE WORKS

For roasted carrots with browned exteriors and tender interiors, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.

This is a members' feature.