Moroccan Carrot Salad with Roasted Lemon Vinaigrette

• 8 large carrots, grated (2 lb.)
• 3 Tbs. chopped parsley
• 2 Tbs. plus 1 tsp. olive oil, divided
• 3 cloves garlic, minced (1 Tbs.)
• 1/2 large green jalapeno chile, seeded and chopped (1 Tbs.)
• 1 tsp. grated lemon zest
• 1/4 tsp. allspice
• Pinch cinnamon
• 2 lemons, halved

1. Toss together carrots, parsley, 2 Tbs.
2. oil, garlic, jalapeno, lemon zest, allspice, and cinnamon in large bowl.
3. Set aside.
4. Heat remaining 1 tsp.
5. oil in skillet over medium heat.
6. Add lemons, cut-side down, and cook 5 minutes, or until browned and soft.
7. Cool slightly, then squeeze lemon juice through strainer into carrot mixture.
8. Toss well, and season with salt and pepper, if desired.
9. Cover, and chill 2 hours, or overnight.

carrots, parsley, olive oil, garlic, green jalapeno chile, lemon zest, allspice, cinnamon, lemons

Taken from www.vegetariantimes.com/recipe/moroccan-carrot-salad-with-roasted-lemon-vinaigrette/ (may not work)