Ingredients
2 pounds medium carrots, cut diagonally into 1/4-inch slices2 cinnamon sticks (3 inches)1 teaspoon cumin seeds1/4 cup olive oil12 garlic cloves, peeled and slightly crushed1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt
Preparation
Place carrots in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5-8 minutes or until tender; drain.
In a large dry skillet, toast cinnamon sticks and cumin seeds over medium heat until aromatic, stirring occasionally. Add oil; heat over medium-high heat. Add the carrots, crushed garlic, pepper flakes and salt; cook and stir for 3-5 minutes or until carrots and garlic are lightly browned. Remove cinnamon sticks.
