Carrot Salad

Ingredients

• 1 tbsp butter
• 2 cloves garlic minced
• 1 lb carrots, washed and sliced about 1/4″ thick
• 2 tbsp water
• 1/2 tsp cumin
• 1/4 tsp sweet paprika
• 1/4 tsp salt
• a few pinches of cayenne pepper or more, to taste
• a pinch or two cinnamon
• 1-3 tbsp freshly squeezed lemon juice, to taste
• 2 tbsp  Italian parsley, chopped

Directions

1. Melt the butter in a saucepan with a tight fitting lid over medium low heat and add the garlic. Stir until the mixture becomes fragrant and the butter begins to brown slightly. Quickly stir in the carrots and water. Cover the pot. Cook for about 5-8 minutes or until the carrots are tender but with a bit of a bite left.
2. Remove the lid and increase the heat. Continue to cook the carrots while stirring until the water has completely evaporated. Remove from heat and cool.
3. Combine the cumin, paprika, cayenne, cinnamon and salt  and sprinkle the mixture evenly over the carrots. Toss until they are evenly coated with the spice mixture. Sprinkle the lemon juice over the salad and toss. Taste and make adjustments adding more lemon juice or spices as needed.
4. Top with the chopped Italian parsley and serve at room temperature.