Moroccan Carrots








Presenter Hennie Black


1 2 lb. bag carrots, peeled and sliced into 1/2 inch rounds
2-3 tbsp. olive oil
1 tbsp. cumin
2 tsp. lemon juice
1 – 2 tsp. crushed garlic
pinch of cayenne pepper
salt to taste
parsley flakes


1. Place carrots in a pot and add water to cover. Cover pot with lid. Bring to a boil and then lower heat to medium; cook until carrots can be pierced easily with a fork.
2. Drain carrots.
3. Add oil, lemon juice, garlic and spices.
4. Refrigerate until serving