Moroccan spiced carrots with orange

Ingredients

For 1 serving

• Carrots410 g
• Extra virgin olive oil3 teaspoons
• Fresh orange juice80 ml
• Cumin3 pinches
• Cinnamon3 pinches
• Parsley8 g
• Saltto taste

Method

1. Bring a pan of water to the boil. Meanwhile peel and trim the carrots and cut them into sticks of about 1 × 6 cm.
2. When the water boils, salt it, add the carrots and cook for 6 minutes, until tender but still with a little crunch; drain well.
3. Wash, dry and chop the parsley.
4. Heat the olive oil in a frying pan over medium heat, add the cumin and cinnamon and let them sizzle for a few seconds until fragrant; add the carrots and toss for 2–3 minutes.
5. Pour in the orange juice and let it reduce for 1–2 minutes, until the carrots are glossy and the juices syrupy; turn off the heat, finish with the parsley and serve warm.