Braised carrots spare precious oven space when holiday cooking is running full-tilt. That alone is reason enough to make them. Efficiency aside, they also offer a reprieve for the palate, bringing lightness and delicacy to an often heavy autumnal table.
Ingredients:
- 4 pounds carrots, tops removed and peeled
- ⅓ cup olive oil
- 1 head of garlic, cloves removed and sliced very thinly
- 1½ teaspoon cumin, preferably toasted
- 3 teaspoons red pepper flakes
- 3 teaspoons smoked paprika
Preparation
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Slice the carrots lengthwise, or into long quarters if exceptionally thick.
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Heat the olive oil in a wide, heavy pot. Add the carrots, coating them with the hot oil, and season with salt to taste.
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Add the sliced garlic and 1 cup of water to the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 10 minutes, or until the carrots are just barely tender. Be sure not to overcook them, or they'll turn mushy.
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Uncover the pot. Bring the remaining water to a boil and cook until fully evaporated.
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Season the carrots with the cumin, red pepper flakes, and the paprika. Transfer to an oven-safe casserole pan to serve.