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Moroccan Carrot Coins with Parsley

healthy seder

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

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

1. 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.

2. Pour evoo over carrots and add garlic, salt, pepper, lemon juice, chili pepper, cumin, paprika, and parsley. Mix well.

3. Let salad marinate for 1 hour. Serve at room temperature. 

Nutrition Information

  • Calories: 110
  • Carbohydrate Content: 12 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Sodium Content: 120 mg
  • Sugar Content: 6 g