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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
Toss carrots in olive oil and spread on a baking sheet.
Roast in a 350â°F oven for 35 minutes until tender but not mushy. Place in a bowl and toss with cumin, garlic, salt, cayenne and marjoram.
Garnish with parsley.
Taste for seasoning and serve