6 carrots, peeled, sliced into 1/2 inch rounds
1/2 cup EVOO
Juice of 1/2 lemon
2 cloves fresh garlic, minced
1 tsp ground cumin
1 tsp paprika
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 Tbsp fresh chopped parsley leaves
(1) Place the carrots in a medium pot. Cover with water. Bring to a boil over medium heat. Cook until the carrots are fork-tender, about 7-10 minutes. Drain and place into a mixing bowl.
(2) Add the olive oil, lemon juice, garlic, cumin, paprika, salt, cayenne, and parsley. Toss to combine.
(3) Server warm or at room temperature.
No comments:
Post a Comment