Recipe courtesy of Bobby Flay
Episode: Moroccan
Save Recipe Print
Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Orange-Honey Glazed Carrots

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Spicy Brown Sugar Carrots

Recipe courtesy of Sandra Lee

Shrimp Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword