Moroccan Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 shallot, sliced

6 carrots, cut into batons

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

1 tsp mint, chopped

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp red pepper flakes

salt and pepper

1. In a large sauté pan, heat oil olive on medium-high heat. Add shallot and carrots and sauté 2 to 3 minutes.

2. Add the herbs and spices, and cook an additional 2 to 3 minutes or until carrots are tender, but firm. Serve warm or chilled.

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