To brighten up the plate I love these gorgeous orange carrots with green parsley and lots of spices. Serve with Fennel Chicken.

Moroccan Carrot Coins with Parsley
Servings
Ingredients
- 1 pound carrots peeled and thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground chili pepper optional
- 1/2 teaspoon cumin optional
- 1/2 teaspoon paprika
- 1/4 cup chopped flat-leaf parsley
Instructions
- Place carrots in a steamer above 1-inch boiling water. Cover and steam for 5 to 8 minutes. Remove from heat and rinse in cold water. Place in a medium bowl.
- Pour evoo over carrots and add garlic, salt, pepper, lemon juice, chili pepper, cumin, paprika, and parsley. Mix well.
- Let salad marinate for 1 hour. Serve at room temperature.











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