Sevillian Marinated Carrots (Zanahorias Alinadas)

1. 1

   Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.

2. 2

   Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.

3. 3

   While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.

4. 4

   Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.

5. 5

   Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for at least a week. Let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.

* Per serving · 4 servings · Values may vary.