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| Spiced Braised Carrots with Olives and Mint |
Carrots are a great springtime...and summertime vegetable. The more I learn about the Mediterranean Diet I see that carrots are a staple. I am enjoying exploring a variety of recipes with carrots.
Recently I tried a Spicy Carrot Salad (112/cal—see previous blog—Greek Black-eyed Peas, a for meal). It is visually very appealing. As a side dish it will brighten up any number of main dishes. The interesting aspect of this recipe is that the carrots are cooked in a spicy broth, infusing the entire carrot with the spices. This makes the flavor consistent. Because it has both paprika and red pepper (cayenne) it makes for a very "hot" taste. Ultimately it was too spicy for this family. I really like the concept, though. I want to try it out again but halve the amount of the spice and see if a milder version will work for us. Stay tuned.
My new favorite carrot side dish is from Cooking Light and is Spiced Braised Carrots with Olives and Mint. It smells heavenly when the carrots are simmering and transports you to a Moroccan Spice Market. Served up every bite-full is filled with flavor. There were a lot of moans of pleasure as we ate dinner. The complete meal included Moroccan-Style Chicken Thighs, Lemon-Rosemary Melting Potatoes and the Spiced Braised Carrots. The whole family asked when we were going to have this dinner again. A big hit and fun to make.
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| Moroccan-Style Chicken Thighs and Lemon-Rosemary Melting Potatoes with Mediterranean Spiced Braised Carrots Served Up on Celebrate |
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