Moroccan Carrots

Moroccan Carrots


  • Moroccan Carrots
  • These simple carrots are jazzed up with some garlic and paprika and are super easy to make.
  • Serves 6
  • 6 carrots, peeled and sliced on the diagonal
  • 2 cloves of garlic, crushed
  • 1 teaspoon salt and pepper
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/2 cup of water
  • 1/2 teaspoon grated lemon zest (optional)
  • 1 tablespoon red wine vinegar


In a large skillet, add all the ingredients except the vinegar and place on high heat with a lid. After several minutes, check for doneness with the tip of a knife. Turn heat down to medium. Remove lid and add vinegar. Keep stirring the carrots so they won’t burn and they glaze slightly and cook 1-2 minutes. Serve.

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