Ingredients:

6 large carrots, peeled

Kosher salt

1 garlic clove, minced

1/4 cup olive oil

1/4 cup orange juice

2 T. lemon juice

1/4 cup chopped fresh cilantro

1 tsp. chopped fresh mint

1 tsp. ground Aleppo pepper

1 tsp. ground cumin

Directions:

Put the carrots in a large deep skillet and just barely cover with water.

Add a pinch of salt.

Cook over medium high heat until the carrots are just beginning to soften, 10 to 12 minutes.

Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid.

When the carrots are cool enough to handle, slice them into half moons and set aside.

Simmer the carrot cooking liquid until reduced and almost syrupy, about 10 minutes.

Add the garlic and cook for about 1 minute more.

Add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper and cumin. (I did not add the tablespoon of salt suggested).

Toss the carrots in the mixture and refrigerate before serving.

Aleppo pepper: Aleppo pepper is a sun-dried pepper from Aleppo Syria.

A large black pepper seed can be substituted or a combination of paprika and some cayenne.

Yields: four to six servings.