Moroccan Carrots with Aleppo Pepper and Mint for Thanksgiving Sides
Photography by Neal Santos

Fresh mint, Aleppo pepper, and cumin flavor this humble carrot salad, sweetened lightly by a dressing made with the carrots’ cooking liquid, which becomes a concentrated syrup when reduced.

Featured in: Eating Israel with Michael Solomonov

Moroccan Carrots with Aleppo Pepper and Mint Moroccan Carrots with Aleppo Pepper and Mint
The dressing for this cumin-spiced salad is made from the carrots’ cooking liquid, which concentrates into a sweet syrup when reduced.
Yield: serves 4-6
Time: 2 hours, 30 minutes


  • 1 12 lb. small Thumbelina carrots, or large carrots cut crosswise into 1 1/2-inch lengths
  • 1 tsp. kosher salt, plus more
  • 1 clove garlic, minced
  • 14 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. roughly chopped mint
  • 1 tsp. Aleppo pepper
  • 1 tsp. ground cumin
  • 1 tsp. sugar


  1. Place the carrots in a 10-inch, deep-sided skillet and pour in 1 12 cups water. Season the carrots liberally with salt and bring to a boil. Cook the carrots, turning as needed, until they just begin to soften, 8 to 10 minutes. Using tongs, transfer the carrots to a cutting board and let cool. Halve the Thumbelina carrots (if using the large carrot pieces, cut them in half lengthwise and then crosswise into 14-inch-thick half-moons).
  2. Return the skillet to the heat, add the garlic to the cooking liquid, and boil until the liquid reduces to about 3 Tbsp. and is syrupy, about 3 minutes. Remove the skillet from the heat and whisk in the 1 teaspoon of salt along with the olive oil, lemon juice, mint, Aleppo, cumin, and sugar. Pour the dressing into a large bowl and stir in the carrots to evenly coat in the dressing. Cover the bowl with plastic wrap and refrigerate the carrots for at least 2 hours before serving.