Easy Moroccan Spiced Carrots
Moroccan spices make it easy to eat your vegetables!
- 1 lb 1 lb 1 lb Baby Carrots, chopped
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
- .25 tsp .25 tsp .25 tsp Garlic Powder
- .5 tsp .5 tsp .5 tsp Cumin, or to taste; for best results, replace with 1 tsp ras el hanout spice mix
- .25 tsp .25 tsp .25 tsp Sea Salt
- .25 tsp .25 tsp .25 tsp Black Peppercorns, Ground Fresh, (coarsely ground)
- .5 cup .5 cup .5 cup Parsley, Flat Leaf, measured packed
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Steam the carrots for 2-3 minutes, until they are slightly cooked but still crunchy. Remove and immediately transfer to an ice back (bowl of cold water with ice in it). This stops the cooking process so that the carrots remain crunchy and retain their color. Drain and transfer to a mixing bowl. Set aside.
- Make the dressing by whisking together the remaining ingredients, except for the parsley. Adjust flavors to taste.
- Toss the carrots with the parsley to combine, then add the dressing and toss again until everything is thoroughly mixed and all of the carrots are coated.
Ras el hanout is available at specialty stores and online, but if you can't find it, you can replace it with cumin, chili powder or a mixture of the two, to taste. The flavor will not be quite as complex, but it will still be good.
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