Tunisian Carrots with Caraway and Cumin
This is a Tunisian twist on a Moroccan Rosh Hashanah salad that I love. The round carrots remind me of golden coins, part of the wish in Sephardic Rosh Hashanah...
Method
- Preheat the oven to 350°F and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes or until the carrots are fork-tender, tossing occasionally so they do not stick. Remove from the oven.
- While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
- After the carrots have cooled slightly, toss them with the dressing. Transfer to a shallow bowl and sprinkle with cilantro, parsley, or chives. Serve warm or at room temperature.
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Tunisian Carrots with Caraway and Cumin
This is a Tunisian twist on a Moroccan Rosh Hashanah salad that I love. The round carrots remind me of golden coins, part of the wish in Sephardic Rosh Hashanah…
Ingredients
- 2 pounds baby carrots or carrots, peeled and cut into ½-inch rounds
- 3 cloves garlic, peeled and sliced in slivers
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon harissa – North African hot pepper paste
- 1 teaspoon caraway seeds, whole or ground in a spice grinder
- ½ teaspoon cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon sweet paprika
- 3 tablespoons chopped cilantro, parsley or chives
Method
- Preheat the oven to 350°F and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes or until the carrots are fork-tender, tossing occasionally so they do not stick. Remove from the oven.
- While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
- After the carrots have cooled slightly, toss them with the dressing. Transfer to a shallow bowl and sprinkle with cilantro, parsley, or chives. Serve warm or at room temperature.