Serves: 4

Moroccan Carrots

Serves: 4


1 pound carrots, peeled and cut into 1/4-inch-thick slices on the bias (about 21/2 cups)
1/2 cup fresh parsley leaves, roughly chopped
1 scallion, green and white parts thinly sliced
1 tablespoon thinly sliced mint leaves (optional)
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon kosher salt
Big pinch of ground cinnamon
Big pinch of ground cumin
Pinch of red pepper flakes


Bring a pot of salted water to a boil. Add the carrots, return to a boil, and cook until the rawness is gone and the carrots are still firm, 2 to 3 minutes. Drain the carrots.

Meanwhile, in a bowl, combine the parsley, scallion, mint (if desired), lemon juice, olive oil, honey, salt, cinnamon, cumin, and red pepper flakes. Pour the marinade over the cooked carrots and stir to coat. The carrots will soak up the liquid as they sit. Serve at room temperature or chilled.

From the Cookbook

You Can Trust A Skinny Cook

You Can Trust A Skinny Cook

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