Moroccan Style Carrots

Whenever my dearest friend Heide Yager would come over to a party or dinner she would alway asks what she could bring and I always would tell her to bring these carrots.  They are incredible and are delicious served either at room temperature or chilled .

Serves 6 as a side dish

  • 1 pound carrots
  • 2 cups of orange juice


  • 1/2 clove garlic, minced
  • 2 tablespoons lemon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tablespooon chopped cilantro or flat leaved parsley , Heide uses the parsley
  • 1 teaspoon ground cumin (or more to taste)
  • 1/2 teas salt
  • 1 1/2 teaspoons honey
  • 1/4 tsp black pepper
  • pinch cayenne pepper

Peel carrots and slice them diagonally into thin, 1/4 inch rounds.  Place them in a medium sized pot and add the 2 cups of orange juice to cover carrots.  Simmer on low heat for about 10 minutes or until just tender (still al dente).    Remove from heat , drain, and cool to room temperature. 

Whisk together the dressing ingredients and toss the carrots with the dressing.