Lunch: Spiced Carrots

Recipe by Jean Touitou Ras-el-hanout, meaning "head of the shop," is a complex North African spice mixture that imparts a blend of aromatic, spicy, and earthy flavors.

Ingredients

6 tablespoons vegetable oil
2 teaspoons ras-el-hanout (optional)
1 teaspoon curry powder
1 1/2 pounds large carrots, peeled, cut on a diagonal into 1/8" slices
Kosher salt and freshly ground black pepper
1/3 cup low-salt chicken broth
Ingredient info: Ras-el-hanout is available at specialty foods stores and online at kalustyans.com.

Instructions

Heat oil in a large skillet over medium heat. Add ras-el-hanout, if using, and curry powder; reduce heat to medium-low and cook, stirring often, until fragrant, 2-3 minutes. Add carrots; cook, stirring often, until still slightly firm to the bite, 6-7 minutes. Season with salt and pepper. Add broth; simmer until all liquid is absorbed and carrots are tender, 6-7 minutes longer.

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