Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 2 (serving size: about 3/4 cup)

How to Make It

Bring a small saucepan of water to a boil over high heat. Add carrots; boil 25 seconds. Drain and rinse under cold water; drain. Pat carrots dry with paper towels. Combine olive oil, lemon juice, honey, salt, cumin, paprika, pepper, and cinnamon in a medium bowl, stirring with a whisk. Add carrots and cilantro to juice mixture; toss.

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