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Moroccan Spiced Carrots

Harissa, cumin, caraway seeds give carrots a new spicy twist.

6 large carrots, peeled, cut into

1" slices 3 Tbsp sunflower oil

1 large onion finely chopped

1 Tbsp Harissa

 1/2 tip ground cumin

1/2 tip caraway seeds, crushed finely in mortar & pestle (or ground in spice mill)

1/2 tip sugar

3 Tbsp cider vinegar

1 1/2 cups arugula or greens of choice

1. Boil carrots for 12 - 15 minutes. Drain and set aside.

2. While carrots cook, sauté onions in 1 1/2 Tbsp oil until golden.

3. At end of saute, add remaining oil, spices, and vinegar.

4. Mix onions mixture and carrots.

5. Serve over greens.