|Makes: 10 servings|
|Serving Size: 1/2 cup|
|Choices: Nonstarchy Vegetable 2|
- Makes: 10 servings
- Serving Size: 1/2 cup
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
|2||garlic cloves, minced|
|1/4||tsp.||ground cayenne pepper|
|2||lb.||carrots, peeled and sliced into 1/2-inch pieces|
|Juice of 1 lemon|
|1||tsp.||grated fresh lemon zest|
|1/4||tsp.||freshly ground black pepper|
- In a large skillet, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the cumin, ginger, and cayenne pepper and sauté for 30 seconds more.
- Add the carrots and water and bring to boiling. Cover, lower the heat to simmer, and cook for 20 minutes, until the carrots are tender. Uncover, raise the heat to medium, and cook until the liquid evaporates. Remove the pan from the heat and add the lemon juice, lemon zest, salt, and black pepper.