Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　

Ingredients

1/4 teaspoon ground cumin

　　1/4 teaspoon paprika

　　Pinch of cayenne

　　1 teaspoon olive oil

　　2 teaspoons honey

　　1/4 teaspoon salt

　　1 1/4 lb carrots, cut into 1/4-inch-thick matchsticks

　　1 1/2 teaspoons fresh lemon juice

　　1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley

　　

Step 1

Cook spices in oil in a small nonstick skillet over low heat, stirring, until fragrant, about 2 minutes. Remove from heat and cool slightly, then stir in honey and salt.

　　

Step 2

Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4 to 5 minutes, then drain in a colander.

　　

Step 3

Toss warm carrots in a bowl with spiced oil and lemon juice. Just before serving, toss with parsley and salt to taste. Serve warm or at room temperature.