Cenouras Algarvias
Cenouras Algarvias is a bright, flavoursome side dish from Portugal’s Algarve region: tender, glossy carrot slices simmered in olive oil, garlic, herbs, and a touch of sweetness, creating a perfect balance of savoury, sweet, and fresh notes. This 100% vegan version keeps the authentic sun‑kissed flavour, vibrant colour, and soft‑yet‑firm texture without any butter, honey, or animal products — true to the simple, delicious cooking of southern Portugal.
Shared by veera
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 600 g fresh carrots, peeled and cut into even round slices
- 3 cloves garlic, thinly sliced.. 4 tbsp extra virgin olive oil
- 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 tsp fresh coriander (optional, for Algarve‑style warmth)
- 1 tsp maple syrup or agave nectar (replaces traditional honey)
- ½ tsp sweet paprika
- Pinch of ground cinnamon (authentic Algarve touch)
- Sea salt and freshly ground black pepper, to taste
- 2–3 tbsp water or vegetable stock
👩‍🍳 Instructions
- 1
Prep the carrots: Slice the carrots into uniform rounds so they cook evenly — not too thin, so they hold their shape and stay slightly crisp‑tender.
- 2
Infuse the oil: Heat the olive oil in a wide pan over medium‑low heat. Add the sliced garlic and cook gently for 1–2 minutes until fragrant and pale golden — do not let it burn.
- 3
Simmer: Add the carrot slices, salt, pepper, paprika, cinnamon, and sweetener. Toss well to coat every piece in the oil and spices. Pour in the water or stock, cover, and cook over low heat for 12–15 minutes.
- 4
Finish: Remove the lid and increase the heat slightly for the last 2–3 minutes, tossing occasionally, until the liquid reduces to a glossy coating and the carrots are tender but still have a nice bite. Stir in most of the fresh herbs.
- 5
Serve: Transfer to a warm platter, scatter with the remaining fresh herbs, and serve warm as a side dish or part of a sharing meal.