Categories: Sides

Ingredients

• 3 large carrots
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• Pinch of cinnamon
• Pinch of cayenne
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 small garlic clove, grated
• 1/4 cup chopped parsley
• Salt and pepper
• Harissa

Directions

1. Thinly slice carrots and put in a bowl; set aside. Toast ground cumin and sweet paprika and a pinch each of cinnamon and cayenne in a dry skillet over medium-low heat, stirring, until fragrant, 1 minute. Swirl in olive oil, then swirl in lemon juice. When it bubbles, add garlic and cook, swirling the pan, 15-20 seconds. Pour the hot dressing over the carrots and toss. Add parsley; season with salt and pepper and toss. Serve with harissa, if desired.

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