Serves 4

Use the smallest carrots you can find for this, but not from packages of baby carrots.
Instead, you can also make the salad with six regular carrots.

===Ingredients===
  * 12  slender carrots, trimmed with 1/4 inch of green stem intact
  *     Salt, to taste
  * 2   tablespoons olive oil
  * 1   teaspoon ground cumin
  * 1   teaspoon paprika
  * 1/2        teaspoon cayenne pepper
  * 1          teaspoon ground cinnamon
  *            Juice of 1 lemon
  * 2          tablespoons chopped parsley or thyme

===Technique===
  - Halve the carrots lengthwise and cut them into 1-inch lengths.
  - In a medium saucepan, combine the carrots with a generous pinch of salt and water to cover.
Bring to a boil, lower the heat, and simmer the carrots for 10 minutes or until tender. Drain
and leave to cool.
  - In a bowl, toss the carrots with olive oil until they are coated all over. Add the cumin,
paprika, cayenne, cinnamon, lemon juice, and parsley or thyme. Toss well.
  - Let the carrots sit at room temperature for 1 hour.

source: Boston Globe, July 23, 2008  Jonathan Levitt

tags: vegan, vegetarian