Moroccan Carrots

Great little side that pairs well with a lot of options – I think it would be good with a mild fish or chicken to brighten things up, but I also enjoyed it with the very strong Beef Stew in Berbere Sauce.  This originally came from Serious Eats, and I made no changes to the recipe.

  •     1/2 pound carrots, peeled cut into half-moons, or baby carrots peeled and split lengthwise
  •     1 clove garlic, crushed
  •     1/2 teaspoon ground cumin
  •     1/2 teaspoon paprika
  •     1/4 teaspoon cinnamon
  •     1/4 teaspoon cayenne
  •     Juice of 1/2 lemon
  •     Olive oil to taste
  •     1/2 cup chopped parsley

Bring a pot of salty water to boil and cook the carrots along with the garlic clove until just tender. Drain and cool to room temperature.

Combine the spices and toss with the carrots, then toss with enough olive oil and lemon juice to coat. Taste for acidity and seasoning, and adjust as necessary.

Toss with the chopped parsley, then set aside to marinate for as long as possible.


1 Comment

  1. Pingback: Slow Cooker Chicken Shawarma with Toum | Om nom nom!

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