Carrots are generally not thought of as a vegetable that can take on spice well. However, Moroccan cooking is all about adding something special and spicy to any dish. Spiced carrots is a central dish to Morrocan cooking, and they couldn’t be easier to make! The flavor combinations come together so deliciously that you’ll wonder why you didn’t make them sooner.
Ingredients
What really brings this dish to life is the addition of fresh cilantro and coriander. Although they are often found together in Latin American dishes, they come together in these carrots in such a unique and delicious way.
Instructions
- Peel and slice 1 pound of carrots into rounds.
- Put them in a pot with 2 cups of water, along with 2 tablespoons of olive oil, 1/2 teaspoon of sweet paprika, a pinch of cayenne pepper, and salt and pepper to taste.
- Bring the water to a boil and cook the carrots on medium-high heat until all the water is evaporated about 20 minutes.
- Once the water is gone, pour in 1 tablespoon of white wine vinegar and a teaspoon of ground cumin.
- Let the salad come to room temperature before serving or putting in the fridge for later.
- When it’s time to serve, garnish with plenty of fresh cilantro.
