First of all, I’m so sorry about the picture. My camera died and now I’m operating with my cell phone and I’m having a few issues. Please don’t let that stop you from making this super simple dish! You can call it a carrot salad or you can call it a side dish, it doesn’t really matter, just make it right away!

I got the concept from Melissa Joulwan, whose cooking style and recipes remain among my very favorites. Adding warm veggies to a highly seasoned dressing and then allowing everything to hang out together is utter brilliance. It comes together with very little hands-on work and then only gets better as it sits.

I made a version of these carrots when we had friends visiting and just got a request for them. Unfortunately, I don’t remember exactly what I did the last time. The thing is, there are many ways to season and spice these carrots so if something sounds like it might be appealing, then go for it! I think the lemon juice is really the kicker because the citrus brightens the whole dish and helps bring it together. In one version today I used allspice and regular paprika and in the other I used smoked paprika. That’s the one that I’m including here because it’s totally addictive.

I hope you enjoy it!

Smoky Carrots

1 lb. of carrots

1 Tbsp. olive oil

1/2 tsp. smoked paprika

3/4 tsp. ground cumin

1/8 tsp. cayenne pepper

2 clove of garlic, minced

Juice from 1/2 a lemon

1/2 tsp. salt

1/4 c. minced parsley

Directions

1. Peel and cut the carrots into 1″ chunks.
2. Place carrots in a pot and cover with water, adding a large pinch of salt.
3. Bring water to boil, then cover and simmer the carrots for about 7 minutes, just until tender.
4. Meanwhile, place oil, garlic, smoked paprika, cumin, cayenne pepper, lemon juice, and salt in a serving bowl.
5. Once carrots are tender, drain them, shaking off any excess water, and add them warm to the dressing.
6. Toss to coat.
7. Add parsley, toss again, and adjust seasoning to your taste.
8. Serve with love!

Serves 4