Recipe courtesy of Katie Lee
Moroccan Carrots
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl. 

2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined. 

3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake

Recipe courtesy of Alton Brown

Carrot Slaw

Recipe courtesy of Bobby Flay

Carrot Cake

Recipe courtesy of Food Network Kitchen

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Moroccan Carrot Salad

Recipe courtesy of Sandra Lee

Moroccan Carrot Salad

Recipe courtesy of Annie O'Hare

Moroccan Carrot Hummus Dip

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking