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Moroccan Carrots with Aleppo Pepper and Mint
Ingredients
  • 1 1⁄2 lb. small Thumbelina carrots, or large carrots cut crosswise into 1 ½-inch lengths
  • 1 tsp. kosher salt, plus more
  • 1 clove garlic, minced
  • 1⁄4 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. roughly chopped mint
  • 1 tsp. Aleppo pepper
  • 1 tsp. ground cumin
  • 1 tsp. sugar
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