This coffee cake can be prepared ahead of time and baked the next morning for a warm, delectable treat.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups water
- 2 pounds carrots, peeled and sliced
- 5 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 3 cloves cloves garlic, crushed
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 1 teaspoon lemon juice
Instructions
- Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
- Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
- Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
Reviews
These were nice. I added green beans to the mix and used multicoloured baby carrots, and served alongside braised chicken. I left out the lemon juice and cut back the oil as per other reviews. I will make again, but I think the veggies do need to be cooked longer as they were still quite crisp.
Love this recipe- something a little different for carrots. I made the recipe exactly as directed, no substitutions. The second time I made this; I added a few greens beans to the carrots, only steaming the green beans for 2 minutes. It was just as good.
These were soooo delicious, and the whole house smelled amazing, when all the spices were simmering in the olive oil. I halved the recipe, for just my hubby and I, and simply boiled a half bag of baby carrots, as is, no chopping, and no steaming. I made sure to take them off the stove before they got too soft. Everything else was as stated in the recipe. It was so good, I used the oil mixture, after plating the carrots, to drizzle over our baked cod. OMG! I will definitely be doing this one again! Thanks so much for this great Mediterranean treat!
just didn’t like the taste at all!!!
Absolutely delicious.
Made it tonight to have with steak. Since the serving size was for only 2 of us i reduced the recipe accordingly. I also reduced the cooking times roughly in half except for the steaming part. The end result was great and will definitely be added to our favs.
Surprised that my kids wanted seconds. They are a nice change from plain old carrots.
Great spice combo
I followed the recipe exactly and it was a big hit. The next day was even better in fact now I make it the day before and don’t quite finish cooking the carrots, just finish the next day. It’s sooo good that way after the flavors have had a chance to really blend together.
These turned out great! A nice change from sweetened carrots. The sweetness from the carrots and the savory from the spices was a good combination. I didn’t add the lemon juice because I burned my hand like a rookie and then completely forgot it. So, I will have to make them again and decide which way is better!
Not bad, but I feel like there could’ve been more of the “sauce” to coat the carrots. Truth be told, I think I was looking for more of a glaze which wouldn’t be fair to the recipe. It had a mild flavor which fit in with the thanksgiving dinner as a nice side, just not very memorable.
These were really good! I didn’t use the lemon because the main dish had lime and thought the flavors might fight with each other. They will be on my regular veggie option. Great combination of spices.
Great recipe! I every seemed to cook more quickly than this recipe said it was supposed to. I recommend using multicolored carrots, as it looks great and makes for an interesting dish.
These were definitely the hit of the holiday buffet for all the adults. Probably a little mature for younger palates, but the kids did try them. I thought the recipe was spot on with all the oil, spice, and herb proportions. Overall, delicious side dish that is now slated to be on our table several times a year — not just for holidays.
My hubbie thought there was too much cinnamon, which may have been a function of the brand new bottle of organic cinnamon I used. I thought it too wet, it didn’t seem to simmer down for me. I love carrots, but think I’ll skip this recipe.
Great change of pace from all the sugary carrots out there! I needed a side dish to go along with a turkey roast and barley (Brydhouse Mushroom Barley Pilaf – another fab recipe from this site), and wanted something savory. This fit the bill perfectly. I used only 3 T. olive oil – no more is needed, and roasted the garlic for far shorter than stated since it started to burn. This was too strong for some of the kids, but most of my family liked it.
Wonderful recipe! The flavor was so interesting and delightful. Took a little longer to make than it lets on, but well worth it.
My family has never been big on cooked carrots, when I found this I thought I was going out on a limb. I was happy when everyone wanted seconds! Not one carrot was left. I did not have thyme or a Bay leaf so I left them out. I followed the recipe except when steaming the carrots I added a chopped onion. Once finished it smelled so good we forgot to add the lemon juice. Next time we will add the missing ingredients. definitely a keeper!
A really nice change from sweet carrot side dishes to go with a savory roast. Will make these again!
awesome and easy
Made this for my entire family- parents, and siblings included. They loved it and looked up the recipe before we finished dinner. Two notes about this: 1) It can take much longer than 30 minutes if you use a vegetable peeler on the carrots and then thinly slice- previously I have used baby carrots instead and it was just as great. 2) using fresh roasted garlic adds a whole other layer of flavor!