Ingredients
6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds
2 cups water
1/4 teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1/3 cup olive oil
1 cup mint leaves, washed and chopped

Directions
Cook carrots in two cups water covered until just tender (approximately
6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive
oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and
pepper. Serve warm or at room temperature.