Moroccan Carrots with Aleppo Pepper and Mint
Ingredients
- 1 1⁄2 lb. small Thumbelina carrots, or large carrots cut crosswise into 1 1/2-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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