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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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.
2. Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4 to 5 minutes, then drain in a colander.
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.
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