Sweet and earthy these carrots are flavored to pair well with the tastes of North Africa, but it makes make a great side dish with grilled meats too.
serves 4 to 6
- 2 tablespoon canola oil
- 1 sweet paprika
- ¼ teaspoon cayenne pepper (or to taste)
- 2 clove garlic cloves, peeled and minced
- 1 teaspoon sugar
- 1 pound carrots, peeled and cut into slices 1/8‑inch thick
- ¼ cup water
- apple cider vinegar
- ½ teaspoon kosher salt
- minced flat-leaf parsley, for garnish
In a medium skillet heat the oil until warm then add paprika, cayenne, garlic and sugar over medium-high heat until mixture begins to foam.
Add carrots, and water. Cook over medium-low until carrots soften some, but still retain much of their crispness, 4–5 minutes. Add vinegar, and salt. Cook, uncovered, stirring often until carrots are lightly glazed. 2–3 minutes more minutes. Cool to room temperature, sprinkle with parsley, and serve.