Friday, November 1, 2013

Moroccan Carrots

If you don't like cooked carrots, then chances are your exposure to them has been the overcooked frozen variety. In that case, I don't blame you. Bleh. Boring. Try these instead.

Moroccan Carrots

1# carrots
1/4 c. slivered almonds
1 T. vegan sugar
1/8 t. cilantro
1/8. t. ground cinnamon
1/8 t. cumin
1/16 t. cayenne pepper (in other words, a pinch :) )
Salt to taste

Slice the carrots and cook them in boiling water until they are fork tender, about 20 minutes. Drain. In the same pot, melt a little butter and add the almonds. Cook over medium low heat until they just start to change color to a gold or light brown. Add the carrots and the remaining ingredients, stirring to mix well, and cook over low heat until everything is heated through. Serve. Enjoy!

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