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Caramelized Indian Carrots

24 September 2010

1 tbs. olive oil

1 tbs. agave syrup

1 tbs. fresh ginger, grated

1 tbs. fresh lemon juice

1/2 tsp. coriander

1/2 tsp. cumin

1/2 tsp. salt

1/2 medium red onion

5 large carrots, sliced

1. In a small bowlcombine olive oil, ginger, lemon juice, coriander, cumin, and salt. Stir until well blended.

2. In a medium bowl, combine carrots and onions.  Add oil and ginger and toss until onions and carrots are well coated

3. Heat large skillet over medium-high heat.  Add carrots and saute for 2 – 3 minutes. Reduce heat, add 1/2 cup water, and continue to cook until carrots are tender and onions are golden and sweet (add water by 1/2 cup as necessary to keep lightly moist).

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