Terry incorporates the popular glazed carrot dish of the South into a Moroccan carrot salad recipe. This veggie dish is as colorful as it is healthful. Yield: 6 to 8 servings
Soundtrack: “Sweet Bite” by George Duke from The Inner Source
- 1½ pounds carrots (about 10 medium carrots)
- 1 tablespoon plus ½ teaspoon coarse sea salt
- 2 tablespoons peanut oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1 teaspoon cumin seeds, toasted
- ¼ cup packed chopped cilantro
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons chopped fresh mint
- Preheat the oven to 425°F. Line a large roasting pan with parchment paper.
- Put about 12 cups of water in a large pot and bring to a boil over high heat.
- While the water is heating up, cut the carrots into sticks by cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle length-wise. (Compost the scraps or save them for another use.)
- When the water is boiling, add 1 tablespoon of the salt, then add the carrots and blanch for 1 minute.
- Drain the carrots well, then pat them dry with a clean kitchen towel.
- Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds and the remaining ½ teaspoon salt in a large bowl and mix well.
- Add the carrots and toss until evenly coated.
- Transfer to the lined pan (no need to clean the bowl).
- Cover with aluminum foil and bake for 10 minutes.
- Remove the foil, gently stir with a wooden spoon, then bake uncovered for about 10 minutes, until the carrots start to brown.
- Return the carrots to the bowl.
- Add the cilantro and toss gently to combine.
- Serve garnished with the peanuts and mint.