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hot moroccan carrots

These hot Moroccan carrots are similar to my classic healthy Moroccan Carrots, in that they are bright and acidic and flavored with garlic, cumin and parsley. These Hot Moroccan carrots however are served, you guessed it, hot! Plus they have an added spicy kick from harissa.

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Hot Moroccan Carrots

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 3 tbsp plus 1 teaspoon extra-virgin olive oil, divided
 2 pounds carrots, peeled and sliced into 1/3-inch slices (about 6 cups)
 1 ¼ tsp salt
 1 tbsp chopped garlic
 1 tbsp ground cumin
 1 tsp dry harissa* see ingredient noteDry harissa is a blend of hot peppers, paprika, and other herbs and other spices such as caraway, mint and cumin.
 ¼ tsp ground turmeric
 3 tbsp lemon juice
 ½ cup chopped curly parsley

Ingredients

 3 tbsp plus 1 teaspoon extra-virgin olive oil, divided
 2 pounds carrots, peeled and sliced into 1/3-inch slices (about 6 cups)
 1 ¼ tsp salt
 1 tbsp chopped garlic
 1 tbsp ground cumin
 1 tsp dry harissa* see ingredient noteDry harissa is a blend of hot peppers, paprika, and other herbs and other spices such as caraway, mint and cumin.
 ¼ tsp ground turmeric
 3 tbsp lemon juice
 ½ cup chopped curly parsley

Directions

hot moroccan carrots

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