Moroccan Rainbow Carrots with a Sweet-Tart Sauce

Name: Moroccan Rainbow Carrots with a Sweet-Tart Sauce
Ingredients: 1 bunch of rainbow carrots (about 6 ounces), greens removed, and cleaned; 1 teaspoon. ground cumin; 1 teaspoon ground cinnamon; ½ teaspoon smoked sweet paprika; 1 guajillo chili (about 3-inches long), lightly toasted in a dry pan, and seeded; 2 garlic cloves, minced (1-½ teaspoons); 2 tablespoons pistachios, lightly toasted in a dry pan; Micro-green leaves, or baby swiss chard leaves or other tiny lettuces; 3 tablespoons Maple syrup; 1-1/2 tablespoons sherry vinegar; 1 teaspoon. fresh orange juice (just a few drops to taste)

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Moroccan Rainbow Carrots with a Sweet-Tart Sauce Serves: 2, can be doubled or tripled These beautiful rainbow carrots from the Farmers’ Market were calling my

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Ingredients

1 bunch of rainbow carrots (about 6 ounces), greens removed, and cleaned
1 teaspoon. ground cumin
1 teaspoon ground cinnamon
½ teaspoon smoked sweet paprika
1 guajillo chili (about 3-inches long), lightly toasted in a dry pan, and seeded
2 garlic cloves, minced (1-½ teaspoons)
2 tablespoons pistachios, lightly toasted in a dry pan
Micro-green leaves, or baby swiss chard leaves or other tiny lettuces
3 tablespoons Maple syrup
1-1/2 tablespoons sherry vinegar
1 teaspoon. fresh orange juice (just a few drops to taste)