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Moroccan Spiced Carrots

Ingredients 

  • 2 Tbsp butter or ghee 
  • 1–2 Lbs carrots cut into disks
  • salt and pepper to taste
  • 1 Tbsp. cumin
  • 1 Tsp coriander 
  • 1⁄2 Tsp turmeric 
  • 1⁄2 Tsp garlic powder 
  • 1⁄2 Cup bone broth (page 188 or 189)
  • 2 Tbsp parsley roughly chopped 

2 Tsp mint roughly chopped 

Directions 

1. In a large skillet over medium heat, melt bu er or ghee.

2. Add carrots and season with salt, pepper, and remaining spices.

3. Add 1/4cup broth. Cover and cook 7 minutes, stirring frequently.

4. Once carrots are cooked through, turn o heat and add herbs, stirring to distribute evenly.

Serves 4