Moroccan Carrots

Ingredients:

• 2½ pounds carrots, cut into ¼-inch-thick coins
• ¼ cup extra virgin olive oil
• ¼ cup plus 2 tablespoons distilled white vinegar
• 2½ teaspoon kosher salt
• 1¼ teaspoons ground cumin
• 1 teaspoon sweet Hungarian paprika
• ½ teaspoon sugar
• Pinch of cayenne
• Pinch of freshly ground black pepper
• 3 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• Fresh Parsley, roughly chopped

Preparation:

Bring a large pot of water to a boil. To blanch the carrots, prepare an ice bath in a large bowl and keep it next to the stove. Once the water starts to boil, throw in the carrots and cook just until tender but still crisp, about 8 minutes. Scoop the carrots out of the boiling water and plunge into the ice bath. Once the carrots are completely cooled, drain the water and allow the carrots to dry for 5 to 10 minutes (being splattered with oil is never fun).

While the carrots are cooking, whisk together 2 tablespoons of the olive oil, the vinegar, salt, cumin, paprika, sugar, cayenne, pepper, and garlic. Set aside.

Heat the remaining 2 tablespoons olive oil in a skillet over medium heat and sauté the tomato paste in it for about 2 minutes. This will actually sweeten the tomato paste and make it less tangy. Add the carrots and sauté just until crispy, about 10 minutes. Remove the carrots from the heat, cool slightly, and add the vinegar mixture to the skillet. Toss everything together until coated really, really well. Garnish with chopped parsley.