Spiced Moroccan Carrot & Ginger Medley

1. Prepare Carrots

Begin by peeling and cutting the 4 large carrots into batons, each about 2 inches long and ¼ inch square. This size helps the carrots cook evenly and absorb the flavors well.

2. Cook Carrots

Next, bring a pot of salted water to a boil and add the carrot batons. Cook them until they are almost tender; they should be pliable but still crisp in the center. This ensures the carrots maintain their texture while absorbing the flavors. Drain them well and season with a bit of salt.

3. Mix Spices

In a small bowl, mix together ½ teaspoon of toasted and ground cumin, ½ teaspoon of toasted and ground coriander, the finely grated ginger, and a pinch of cayenne. The toasting of the spices enhances their flavors, making the dish more aromatic and flavorful.

4. Marinate Carrots

Pour this spice mixture over the warm, drained carrots and toss gently to coat. Let the carrots marinate for a few hours or refrigerate them overnight. This resting period allows the spices to penetrate the carrots deeply, making every bite wonderfully spiced.

5. Prepare Dressing

When you are ready to serve, whisk together the juice of ½ lime, 2 tablespoons of extra-virgin olive oil, and 2 tablespoons of chopped cilantro or parsley in a small bowl. The lime juice adds a zesty brightness to the dish, while the olive oil brings everything together.

6. Combine and Serve

Combine the marinated carrots with the dressing, tossing them gently to ensure they are well coated. Taste and adjust the seasoning with more salt and lime juice if needed, to balance the flavors perfectly.