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Moroccan Carrots

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2 lbs. carrots
1 pinch cayenne pepper
1 Tbs. freshly minced parsley
1 clove garlic
1 Tbs. lemon juice
2 Tbs. red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste


Peel and slice carrots on the bias into rounds. Blanch in boiling water for about two minutes. While they’re cooking, mix the dressing. Toss the warm carrots in the dressing and allow to marinate for a few hours—or even a few days, if time allows.

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