Casablanca Carrots

Here’s Looking at You, Carrot


Preparation info

  • Difficulty


  • Serves


Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

Who is responsible for the unwritten rule that salads must be made from raw vegetables? And can we force that person to spend eternity paring vegetables with a dull peeler? In Morocco, many of the ambrosial (yeah, I said ambrosial) salads begin with lightly steamed vegetables. When hot veggies meet spices and oils, wonderful things happen. Forget about dressing on your vegetables, this dressing is in the vegetables – and that somehow makes the dressing both more impactful and less overwhelming. It’s a culinary conundrum.


  • 1 pound carrots
  • 1 clove garlic, minced (about 1 teaspoon)
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • teaspoon ground cinnamon
  • dash cayenne pepper
  • juice of 1 lemon (about 2-3 tablespoons)
  • salt and ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fresh parsley leaves, minced (about 2 tablespoons)



Wash and peel the carrots; Cut on the diagonal into ½-inch pieces. Steam for 10-15 minutes until tender and drain.

In a large bowl, mix the warm carrots with garlic, paprika, cumin, cinnamon, cayenne, lemon juice, salt, and pepper. Place in the refrigerator until the carrots are chilled.

Remove from refrigerator, drizzle with olive oil and toss to coat. Add the parsley, toss for 2 minutes, then taste and adjust seasonings. Serve cool or at room temperature.