Yummy side dish


Spiced Moroccan Carrots


1 1/2 lbs. baby carrots
1/4 c. olive oil
4 Tsp. lime juice
1/2 Tsp. cumin
1/2 Tsp. cinnamon
1 Tsp. salt
3 Tbsp. fresh parsley, minced

Steam carrots until tender but not soft. Drain and cool slightly.

Whisk together oil, lime juice, spices and salt in a bowl. Add cooled carrots into the bowl. Stir in parsley when ready to eat. Can eat warm or room temp.