Ingredients

1 pound whole carrots, peeled and trimmed

1 tablespoon fresh lemon juice

3 tablespoons olive oil

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon ground cinnamon

2 tablespoons fresh minced parsley

Preparation

  1. Place the carrots ina pot of cold water over medium heat and bring to a boil. Cook 10 to 15 minutes until soft but not mushy. Drain and cool under water.

  2. Meanwhile, place lemon juice in a medium bowl. whisk in the olive oil to make a vinaigrette. Whisk in paprika, cumin, salt and cinnamon.

  3. Cut the carrots into bite-sized dice. Add to the vinaigrette and toss. Stir in parsley. Season with additional salt or spices to taste. Serve.

Serves 4