Author Notes
This is one of those dishes that just came together as I was staring at random ingredients in my refrigerator. I knew I wanted to use the colorful carrots I had just purchased, and the rest just fell into place. —Mandy Bora
Ingredients
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6-8
Medium Carrots
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1
Medium White Onion, finely chopped
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2 tablespoons
Extra Virgin Olive Oil
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1 teaspoon
Ground Cumin
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1 teaspoon
Ground Corriander
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1 teaspoon
Kosher Salt
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2 tablespoons
Good Vinegar (Balsamic, Red Wine, etc...)
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1/4 cup
Harissa
Directions
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Boil or steam carrots until fork tender, and let them rest.
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Sauté chopped onion in olive oil until soft and slightly caramelized.
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Set cooked onion aside in large bowl, and add in Harissa, salt, spices and vinegar.
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Slice carrots into thin 1/4-inch disks and gently fold into the onion mixture.
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Serve at room temperature or chilled.
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