Moroccan Carrots

I wouldn’t argue that carrots are a particularly popular vegetable, especially cooked as a side dish, but this dish alone could change your mind on the simple carrot and move it from a base ingredient for soups and stews or relegated to the crudite´platter in its “baby” form, to your favorite side that’s ready to take to your next party, potluck, or picnic. It is both tender and crunchy, a little spicy, a little sweet, nutty, savory and herbal, and great served warm, room temp, or cold. It is dairy free, gluten free, and can easily be made vegan with a substitute for the honey.

Harissa is much easier to come by than it used to be, but if you don’t have any you can substitute with Sambal or SriRacha, or try Chipotle hot sauce or a green hot sauce, all should work well.

Click below for recipe:
TKC_Moroccan Carrot Salad