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Moroccan Carrots

Photo and Styling: Colleen Duffley
Prep time 6 mins
Cook time 5 mins
Yield Makes 4 servings


  • 3 cups coarsely chopped carrot
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 tablespoons olive oil
  • 1/2 cup honey
  • 1 tablespoon vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro

How to Make It

  1. Cook carrot in boiling salted water to cover 5 minutes or until al dente. Drain.

  2. Toss carrot with remaining ingredients. Serve warm or at room temperature.