Harissa, cumin, caraway seeds give carrots a new spicy twist.

Ingredients

• 6 large carrots, peeled, cut into
• 1″ slices 3 Tbsp sunflower oil
• 1 large onion finely chopped
• 1 Tbsp Harissa
• 1/2 tip ground cumin
• 1/2 tip caraway seeds, crushed finely in mortar & pestle (or ground in spice mill)
• 1/2 tip sugar
• 3 Tbsp cider vinegar
• 1 1/2 cups arugula or greens of choice

*Notes:

1. 1 Boil carrots for 12 – 15 minutes. Drain and set aside.
2. 2While carrots cook, sauté onions in 1 1/2 Tbsp oil until golden.
3. 3At end of saute, add remaining oil, spices, and vinegar.
4. 4Mix onions mixture and carrots.
5. 5Serve over greens.