Moroccan Carrots

Name: Moroccan Carrots
Prep time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 large carrots, very thinly sliced; 1/2 tsp. ground cumin; 1/2 tsp. sweet paprika; Pinch ground cinnamon; Pinch cayenne (ground red) pepper; 2 tbsp. extra virgin olive oil; 1 tbsp. lemon juice; 1 small clove garlic, crushed with press; 1/2 c. packed parsley leaves, coarsely chopped; 2 tsp. sesame seeds; 3 tbsp. harissa pepper paste (optional)

By Katie LeePublished: May 19, 2017

Mike Garten

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

20 mins

Jump to recipe

Upgrade a traditional carrot side with cinnamon, sweet paprika, cumin and harissa paste.

Advertisement - Continue Reading Below

Ingredients

3 large carrots, very thinly sliced
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
Pinch ground cinnamon
Pinch cayenne (ground red) pepper
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 small clove garlic, crushed with press
1/2 cup packed parsley leaves, coarsely chopped
2 tsp. sesame seeds
3 Tbsp. harissa pepper paste (optional)

Directions

1. Step 1Place carrots in medium heatproof bowl.
2. Step 2In small skillet, toast cumin, paprika, cinnamon and cayenne on medium-low 1 minute or until fragrant, stirring. Stir in oil, then lemon juice. Heat to simmering. Add garlic; cook 15 to 20 seconds or until mixture is very hot. Pour hot dressing over carrots; toss until evenly coated. Add parsley, sesame seeds, 1/4 teaspoon each salt and pepper, and harissa, if using; toss until combined. Serve at room temperature.

Nutritional information (per serving): 105 cals, 1 g protein, 7 g carbs, 8 g fat (1 g sat), 2 g fiber, 190 mg sodium.

Advertisement - Continue Reading Below