Recipe(tried): Moroccan Carrots

Eva, I've been making these carrots for years and I love them. They can be served hot, cold or at room temperature. I use Moroccan seasonings, but with a few minor changes, they could easily be made Mexican style.

MARVELOUS MOROCCAN CARROTS

1 LB whole carrots, peeled and trimmed
1 Tbl fresh lemon juice
3 Tbl olive oil
1 tsp paprika (sweet)
1/2 tsp cumin
3/4 tsp coarse or sea salt
1/4 tsp cinnamon
2 Tbl fresh parsley, minced

Place carrots in pot of cold water over medium heat and bring to a boil. Cook until the carrots are soft, but not mushy, about 10 to 15 minutes. Drain and cool under cold water.
Make the vinaigrette. Put the lemon juice in a small bowl and whisk in the olive oil. Whisk in the paprika,cumin,salt and cinnamon.
Cut the carrots into bite-sized pieces. Add to the vinaigrette and toss. Stir in the parsley. Season to taste.
(I think these are even better the second day)