Adapted from recipe by Martha Rose Shulman.


  • 1 pound carrots, peeled and sliced thinly
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 large garlic cloves, minced with ¼ teaspoon salt
  • Salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 2 to 3 tablespoons fresh lemon juice
  • ¼ cup chopped parsley


  1. Steam the carrots until tender (~5 to 8 minutes). Rinse with cold water, drain on paper towels.
  2. Sauté garlic and cumin in 2 tablespoons of olive oil in a large, heavy skillet for 30 seconds. Stir in carrots, pepper, and salt to taste for a few minutes. Remove from heat and stir in lemon juice, remaining olive oil to taste, and parsley. Taste and adjust salt and lemon juice as desired. Serve at room temperature.