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  • 12 carrots, peeled, cut into diagonal pieces
  • 1/2 cup fruity olive oil
  • Juice and zest of 1 lemon
  • 2 cloves fresh garlic, minced
  • 2 tablespoons freshly chopped parsley leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch cayenne


  1. Simmer carrots in a medium saucepan until tender-crisp, 8 to 10 minutes. Drain and place into mixing bowl. In a separate bowl, whisk together remaining ingredients. Pour over carrots and toss well. Serve at room temperature.

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The recipe was originally published as Marrakesh Carrots on

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