INGREDIENTS
- 1 pound carrots
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- 1 pinch of ground cinnamon
- 1 pinch of cayenne pepper
- 2 tablespoons King’s Harissa EVOO
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced or pressed through a garlic press
- ½ cup packed fresh parsley leaves
- ¼ to ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
DIRECTIONS
Slice the carrots thinly (about 1/8-inch to 1/16-inch thick) using a very sharp knife and transfer to a large heat-proof bowl. In a small dry skillet add the cumin, paprika, cayenne and cinnamon over medium heat. Let the spices cook for about 1 minute until fragrant. Add the Harissa EVOO to the cooked spices and swirl to combine. Add the lemon juice next and swirl again until the mixture starts to bubble. When the mixture just starts to bubble, add the minced garlic and stir for about 20 seconds and remove from heat. Immediately pour over the sliced carrots and toss to evenly coat. The hot mixture will cook the raw carrots just slightly so they’ll stay crunchy. Add the parsley, salt and pepper to taste and toss again. Transfer to a serving platter. This colorful side dish can be served at room temperature or chilled. Enjoy!
MAKES 4 SERVINGS
