Ingredients
2 bunches orange or mixed
Colored carrots
1 teaspoon honey
1 tablespoon mint/parsley
2 tablespoons pomegranate seeds
4 tablespoons olive oil
1 tablespoon preserved lemon
1 teaspoon moroccan spice
½ cup sliced almonds
¼ teaspoon salt
Directions
Wash and peel carrots leaving a little bit of the green tops on for presentation
Finely mice preserved lemon
Combine moroccan spice, honey, lemon, olive oil and salt
Coat carrots completely with mixture and put on a baking sheet lined with parchment
Cook carrots at 350 degrees for 15-20 minutes until they are for tender….I like mine a little al dente
Toast almonds in almonds in a pan on low heat until golden
Finely mince mint and parsley
Put cooked carrots on a nice plate and top with almonds,
Mint, parsely and pomegranate seeds
Note: if you can’t find bunches of carrots it is ok to just use whole carrots. If you don’t have preserved lemon substitute with lemon zest and lemon juice. If you would like a little touch of heat add ½ fresh red fresno chili or ½ teaspoon of crushed chili flakes. Serve with tahini yogurt or just tahini for vegans.