Alice’s Moroccan Carrots
18-24 baby carrots with 1/4 in. stem attached, scrubbed, and halved lengthwise
1/4 tsp. paprika, hot or mild
1/8 tsp. ground cinnamon
1 clove garlic, crushed
Pinch of salt
1/4 cup olive oil
1/4 tsp. ground cumin
Pinch of cayenne
2 1/2 tablespoons fresh lemon juice
1 T. chopped fresh parsley leaves
Combine the carrots, garlic, and pinch of salt in a large sauté pan.
Add water to cover, bring to a boil, and simmer briskly over medium heat until tender, 3-4 minutes.
Drain and cool to room temperature.
Transfer the carrots to a nonreactive dish large enough to hold them without overlapping too much.
Toss with the cumin, paprika, cinnamon, and cayenne. Add the lemon juice, oil, and parsley, toss again, and set aside to marinate for at least 1 hour.
May be refrigerated for up to 3 days, holding out the parsley until just before serving.