Moroccan Carrots with Apricots and Almonds

Exotic spices add appeal to the common carrot in this vegan side dish that works equally well for weeknight suppers and holiday feasts.

4 to 5 cups thickly sliced carrots
10 dried apricots (preferably unsulphured), chopped
3 Tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground paprika
1 teaspoon ground cumin
1 1/2 teaspoons sea salt
1 Tablespoon lemon juice
1 teaspoon apple cider vinegar
1 Tablespoon fresh parsley, chopped
1/4 cup toasted almond slivers

View the full recipe at Swirls and Spice →