Middle Eastern Style Spicy Carrots and green beans

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This makes a nice accompaniment for chicken, fish or steak. The orange juice brings out the flavor of the carrots and the spices compliment the orange juice, making a spicy, tangy vegetable side dish. These flavors are typical of Mediterranean and Middle Eastern ciusine. It has now become common knolegede that spices such as cinammon and cayenne are also very healthy. As a result, this type of food is becoming more popular.      


  1. Bring a pot of water to boil, add a good pinch of salt. Peel and julienne the carrots ( slice into sticks or chop) top and tail the beans. Add the carrots and simmer for about 2 minutes, add the beans and cook for a further 2-3 minutes. Remove from the heat and strain the water, set aside
  2. Heat a skillet or saute pan on the stove to medium heat. Add the fennel seeds and almonds and toast until fragrant and brown, being careful not to burn. Add the orange juice to the pan and bring to simmer,reduce by half . Add the cinamon, honey,raisins, and cayenne pepper and stir. Add the vegetables to the pan with some chopped cilantro, toss to combine and heat through.
  3. Serve with your favorite fish or meat. This dish is also versatile, you could add it to pasta and toss to make a pasta salad or add to a stew at the end of cooking to add a spicy vegetable twist.


  • 1/2 lb carrots
  • 1/2 green beans
  • 2 cups orange juice
  • 1 tsp fennel seeds
  • almonds
  •  cayenne pepper
  • 1 tsp ground cinnamon
  • 1 tsp honey
  • fresh cilantro
  • 1/2 cup golden raisins
  • salt and pepper    

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