Moroccan Carrots

Serves 6

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups carrots sliced on the bias or thick julienne (4 medium to large carrots), or baby carrots halved lengthwise
• 1/2 cup water
• 2 tablespoons lemon juice (juice of 1/2 lemon)
• 1/8 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley, or 1 1/2 teaspoons dried parsley, optional

Heat oil in a nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook 7 minutes or until almost tender. Uncover and simmer, stirring often, until carrots are just tender, liquid is mostly evaporated, and remaining liquid is syrupy, about 5 minutes. Turn off heat and add parsley, if using.