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Moroccan Spiced Carrots Print Email


2 tablespoons canola oil
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 teaspoon sugar
1 pound carrots, peeled and cut into slices 1/8-inch thick
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon salt
Minced flat-leaf parsley, for garnish

In a medium skillet heat the oil until warm then add paprika, cayenne, garlic and sugar over medium-high heat until mixture begins to foam.

Add carrots, and water. Cook over medium-low until carrots soften some, but still retain much of their crispness, 4-5 minutes. Add vinegar, and salt. Cook, uncovered, stirring often until carrots are lightly glazed. 2-3 minutes more minutes. Cool to room temperature, sprinkle with parsley, and serve. Serves 4-6 - adapted from Kitty Morse and Cooking at the Kasbah
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