Serves 3-4 as an appetizer. Serve cold or room temperature.
- 1/2 lb carrots, cut into coins
- 1/2 t minced garlic
- 1/2 t cumin
- 1/4 t paprika
- 2T dried parsley
- 1.5T olive oil
- 1.5 T lemon juice
Boil the carrots for a few minutes, just enough so they are a little tender (but NOT mushy!). Drain the carrots and add remaining ingredients, toss, and refrigerate overnight or at least a few hours.