Diabetes Forecast

Lemon-Cumin Carrots

Per Serving

Lemon-Cumin Carrots

Makes: 10 servings
Serving Size: 1/2 cup
Calories 50
Fat 1.5 g
Saturated Fat 0.2 g
Carbohydrate 9 g
Fiber 2 g
Sugars 4 g
Cholesterol 0 mg
Sodium 110 mg
Potassium 275 mg
Protein 1 g
Phosphorus 30 mg
Choices: Nonstarchy Vegetable 2
  • Makes: 10 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes


1 Tbsp. olive oil
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cayenne pepper
2 lb. carrots, peeled and sliced into 1/2-inch pieces
2/3 cup water
Juice of 1 lemon
1 tsp. grated fresh lemon zest
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper


  1. In a large skillet, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the cumin, ginger, and cayenne pepper and sauté for 30 seconds more.
  2. Add the carrots and water and bring to boiling. Cover, lower the heat to simmer, and cook for 20 minutes, until the carrots are tender. Uncover, raise the heat to medium, and cook until the liquid evaporates. Remove the pan from the heat and add the lemon juice, lemon zest, salt, and black pepper.

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