Spicy Moroccan Carrots

I know I should eat carrots. Good for your eyes. Betacarotene. Yadda yadda. But I cannot tell you the number of times that I have bought bags of those nubby little "baby" carrots only to throw them into compost afew weeks later.

This recipe changes that. It's such an easy way to give carrots that extra blast of flavor. They're a great side dish, but also perfect as a healthy snack when served at room temperature.

Rabbit food indeed.

Spicy Moroccan Carrots
Serves 4-6.
(I made a much smaller recipe for just the two of us with no problems. Adjust to your liking.)

2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1/2 tablespoon cumin
1/2 tablespoon paprika (I used Spanish smoked paprika and it was delicious.)
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
Pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar


Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.

Drain and place carrots in an ice-water bath until cool, then slice diagonally into 1/4-inch-thick rounds.

In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded. Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature.