Ingredients for Moroccan Carrot Salad With Parsley And Roasted Lemon Recipe
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How to Make Moroccan Carrot Salad With Parsley And Roasted Lemon Recipe
- Preheat oven to 350°F (175°C).
- Place lemon slices in a cold oven-safe skillet.
- Add 2 tablespoons of olive oil to the skillet.
- Roast in the preheated oven for 20 minutes, or until the lemon rinds are softened, browned, and caramelized.
- While lemons roast, in a large bowl, whisk together cumin, cinnamon, ginger, cayenne pepper, orange zest, orange juice, salt, and pepper.
- Gradually whisk in 1/4 cup olive oil until a creamy dressing forms.
- Add the grated carrots and chopped parsley to the bowl.
- Remove the roasted lemon slices from the skillet using a slotted spoon, reserving the infused oil.
- Add the roasted lemon slices and toasted pine nuts to the carrot mixture.
- Toss gently to combine.
- Drizzle with some of the reserved lemon-infused oil to taste.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
10g
Carbs
5g