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
-
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.