Healthy, crunchy, savory, aromatic, beautiful, those are just some of the words you could use to describe this easy side dish. Make ahead, serve at room temperature, vegan, and nutritious are some of the benefits of this Olive This! modified Weight Watchers recipe. Originally calling for harissa spice, we omitted that ingredient and prepared the dish with our aromatic and healthy Harissa Olive Oil. It’s an out-of-the-park winner!
INGREDIENTS
- 1 pound carrots, we found colorful carrots from Trader Joe’s but any carrot will do
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- 1 pinch of ground cinnamon
- 1 pinch of cayenne pepper
- 2 tablespoons Olive This! Harissa Olive Oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced or pressed through a garlic press
- ½ cup packed fresh parsley leaves
- ¼ to ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
DIRECTIONS
Slice the carrots thinly (about 1/8-inch to 1/16-inch thick) using a mandolin or a very sharp knife and transfer to a large heat-proof bowl.
In a small dry skillet add the cumin, paprika, cayenne and cinnamon over medium heat. Let the spices cook (bloom) for about 1 minute until fragrant.
Add the Harissa Olive Oil to the bloomed spices and swirl to combine. Add the lemon juice next and swirl again until the mixture starts to bubble.
When the mixture just starts to bubble, add the minced garlic and stir for about 20 seconds and remove from heat.
Immediately pour over the sliced carrots and toss to evenly coat. The hot mixture will cook the raw carrots just slightly so they’ll stay crunchy.
Add the parsley, salt and pepper to taste and toss again. Transfer to a serving platter. This colorful side dish can be served at room temperature or chilled. Enjoy!
MAKES 4 SERVINGS
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