Moroccan Carrot Salad
  • 6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds
  • 1/4 teaspoon cayenne pepper
  • 3 teaspoons ground cumin
  • 1 tablespoon honey
  • 3 teaspoons fresh lemon juice
  • 1/3 cup olive oil
  • 1 cup mint leaves, chopped
  1. Steam carrots until just tender. In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
There's not a huge backstory here, just delicious carrots. However, I do find it pretty impressive that my toddler was eating these by the fistful.