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Moroccan Carrot Salad

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Moroccan Carrot Salad

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author From "Jewish Festival Cooking" by Phyllis Glazer

Ingredients

  • 1 lb carrots , sliced into 1/4 inch rounds (about 6 carrots)
  • 3 Tbsp extra-virgin olive oil
  • 1 to 2 garlic cloves
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Cayenne (chopped or ground), to taste
  • 2 Tbsp chopped fresh parsley
  • 1/4 tsp dried thyme or marjoram

Instructions

  1. Toss carrots in olive oil and spread on a baking sheet.
  2. Roast in a 350⁰F oven for 35 minutes until tender but not mushy. Place in a bowl and toss with cumin, garlic, salt, cayenne and marjoram.
  3. Garnish with parsley.
  4. Taste for seasoning and serve

 

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