Moroccan Marinated Carrots

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

The garlic-olive dressing complements the sweetness of the carrots. Serve as part of a buffet, as an accompaniment to roast turkey, or with couscous or Kofta Kabob. It is delicious added to other dishes - especially pasta salad or chopped and added to Causa a la Limón (Peruvian Potato Salad).


  • 450 g/1 lb carrots, peeled and sliced 0.75 cm/¼ in thick
  • 3 cloves garlic


  1. Steam the carrots until crisp-tender.
  2. Drain and toss with the garlic, olive oil, vinegar, cumin, cayenne and salt. Let cool.
  3. Add the parsley. Serve at room temperature.