1 pound carrots
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
2 teaspoons honey or agave syrup
Juice of 2 lemons
1/2 teaspoon sea salt
1 bunch fresh flat leaf parsley, coarsely chopped
- Coarsely shred the carrots in a food processor or cut into 1/4" matchsticks. Place in a bowl and set aside.
- In a small skillet, heat the oil, cumin, paprika, and cayenne over low heat, stirring until spices darken and turn fragrant, 2 to 3 minutes. Remove from heat and let cool.
- Pour the spiced oil over the carrots. Add the honey, lemon juice, and sea salt and toss until carrots are evenly coated.
- Just before serving, gently toss with the parsley.