Ingredients
- 6 large carrots, peeled
- Kosher salt
- 1 garlic clove, minced
- ¼ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lemon juice
- ¼ cup chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground Aleppo pepper
- 1 teaspoon ground cumin
Preparation
Step 1
Put the carrots in a large deep skillet and just barely cover with water. Add a pinch of salt. Cook over medium-high heat until the carrots are just beginning to soften, 10 to 12 minutes. Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid. When they are cool enough to handle, cut the carrots into half-moons and set aside.
Step 2
Simmer the carrot-cooking liquid until reduced and almost syrupy, about 10 minutes. Add the garlic and cook for about 1 minute more. Off the heat, add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper, cumin, and 1 tablespoon salt. Toss the carrots in the mixture and refrigerate before serving.
