Carrots, with their year-round accessibility, are sometimes taken for granted. But this unique and flavorful dish, adapted from Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996), changes all that.

Yield: serves 4


  • 12 medium carrots, peeled, trimmed and sliced
  • 1 garlic clove, peeled and crushed
  • 34 tsp. ground cumin
  • 14 tsp. paprika
  • 3 pinches cayenne
  • 2 pinches ground cinnamon
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. olive oil
  • 2 Tbsp. chopped parsley
  • Salt to taste


  1. Boil carrots and garlic in a pot of water over medium heat until soft, 6–8 minutes. Drain; let cool.
  2. Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.