Ingredients

  • 2 pounds carrots, peeled
  • 1 teaspoon salt, or as needed
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground caraway
  • 1 teaspoon ground coriander
  • 1 teaspoon harissa or other hot sauce
  • Fresh lemon juice, as needed, optional
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      126 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 1 gram protein; 493 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
  2. Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

25 minutes

Dining and Cooking