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.