Casablanca carrots


  • 2 lbs. baby carrots, and sliced into coins
  • 1 tbl. whole cumin seed
  • 1⁄3 cup pine nuts, lightly toasted
  • 4 green onions, sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup Kalamata olives, pitted and halved



  • 1/4 cup EACH olive oil and honey
  • 1⁄3 cup red wine vinegar
  • 1/2-1 tsp. salt


Boil carrots in a large pot of water just until the carrots are tender, 3-4 minutes. Drain, cool, and place in a mixing bowl. Using a very small non-greased frying pan, roast the cumin seeds over high heat, stirring constantly. Remove from heat as soon as they start to smoke, and add to carrots. Add pine nuts, green onion, cilantro, and olives. Whisk dressing ingredients together and pour over the salad, toss to combine.