Moroccan Carrot Salad with Roasted Lemon Vinaigrette

1. 1

   Toss together carrots, parsley, 2 Tbs.

2. 2

   oil, garlic, jalapeno, lemon zest, allspice, and cinnamon in large bowl.

3. 3

   Set aside.

4. 4

   Heat remaining 1 tsp.

5. 5

   oil in skillet over medium heat.

6. 6

   Add lemons, cut-side down, and cook 5 minutes, or until browned and soft.

7. 7

   Cool slightly, then squeeze lemon juice through strainer into carrot mixture.

8. 8

   Toss well, and season with salt and pepper, if desired.

9. 9

   Cover, and chill 2 hours, or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.