Moroccan Carrot Salad

Recipe adapted from Alice Waters Moroccan Carrot Salad


serves 4
Ingredients
3 dozen baby carrots, cut diagonally
3 garlic cloves, peeled and crushed
3/4 tsp ground cumin
1/4 tsp paprika
3 pinches cayenne
2 pinches ground cinnamon
1 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp chopped parsley
salt to taste


Directions
Toss carrots and garlic olive oil and salt.  Oven roast at 375 for 10 minutes.  Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.