2 pounds medium carrots , cut diagonally into 1/4-inch slices
2 cinnamon sticks , (3-inch)
1 teaspoon cumin seeds
1/4 cup olive oil
12 garlic cloves , peeled and slightly crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1) Place carrots in a large saucepan and cover with water . Bring to a boil . Cover and cook for 5 to 8 minutes or until ender ; drain .
2 ) 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 to 5 minutes or until carrots and garlic are slightly browned . Remove cinnamon .
This classic Moroccan side dish is serve as often as possible , hot or as a cold salad . The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes .
