MIDDLE EASTERN GLAZED CARROTS
1 lb carrots, peeled
1 bunch Italian parsley, stems removed
Juice of 1 lemon
2 Tbsp olive oil
1/2 tsp sea salt or to taste
1/2 tsp ground cumin
dash cayenne pepper
Slice carrots as thinly as possible or use a 1 or 2 mm slicing blade on the food processor.
Mince the parsley.
Combine all ingredients, working dressing into carrots with hands.
Tastes like traditional steamed carrots, only more colorful and flavorful.