Moroccan Carrots with Aleppo Pepper and Mint

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. Get the recipe for Moroccan Carrots with Aleppo Pepper and Mint »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.

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

Ingredients

  • 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

Instructions

  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.