Recipe information
Total Time
20 minutes
Ingredients
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Pinch of cayenne
1 teaspoon olive oil
2 teaspoons honey
1/4 teaspoon salt
1 1/4 lb carrots, cut into 1/4-inch-thick matchsticks
1 1/2 teaspoons fresh lemon juice
1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
Preparation
Step 1
Cook spices in oil in a small nonstick skillet over low heat, stirring, until fragrant, about 2 minutes. Remove from heat and cool slightly, then stir in honey and salt.
Step 2
Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4 to 5 minutes, then drain in a colander.
Step 3
Toss warm carrots in a bowl with spiced oil and lemon juice. Just before serving, toss with parsley and salt to taste. Serve warm or at room temperature.
