Moroccan Carrots Recipe
- 2 cups carrot slices
- 2 cloves garlic, sliced
- 2 tablespoons canola oil
- 1 teaspoon cumin
- 2 tablespoons cilantro, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon Splenda® (optional)
- Heat oil in a large skillet (or wok) over medium-high heat. Add the carrots and stir fry for about 3 minutes.
- Add the garlic and cumin. Stir and cook for another 2 minutes. Remove from heat. Add the cilantro and stir.
- Mix the Splenda with the lemon juice. Pour this over the carrots and stir.
