Skillet carrots with bright spices
Instructions:
- Cut the carrots into long diagonal slices that are 1⁄4 -inch thick. If the slices are very wide, cut them in half lengthwise.
- Stir together the cumin, cinnamon, and paprika in a small bowl.
- Heat the oil in a large skillet (preferably cast-iron) over high heat until shimmering hot. Add the carrots and stir to coat with the oil. Cook, stirring often, until crisp-tender and lightly browned along the edges, about 5 minutes.
- Remove the skillet from the heat, sprinkle the cumin mixture over the carrots, and stir quickly to lightly coat the carrots. Immediately pour onto a serving plate so that the spices won’t burn in the hot pan. Season with the salt and Grains of Paradise. Sprinkle with the lemon juice and parsley. Serve hot, warm, or at room temperature.
- Variation: You can vary this recipe by playing up either its salty side or its sweet side. To go with the salty, garnish the carrots with a few finely chopped oil-cured black olives. To go with the sweet, serve them with juicy orange sections and perhaps a drizzle of pomegranate molasses.