Moroccan Spiced Carrots

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.
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