spiced-carrots-108351.json

{
    "directions": [
        "Cook spices in oil in a small nonstick skillet over low heat, stirring, until fragrant, about 2 minutes. Remove from heat and cool slightly, then stir in honey and salt.",
        "Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4 to 5 minutes, then drain in a colander.",
        "Toss warm carrots in a bowl with spiced oil and lemon juice. Just before serving, toss with parsley and salt to taste. Serve warm or at room temperature."
    ],
    "ingredients": [
        "1/4 teaspoon ground cumin",
        "1/4 teaspoon paprika",
        "Pinch of cayenne",
        "1 teaspoon olive oil",
        "2 teaspoons honey",
        "1/4 teaspoon salt",
        "1 1/4 lb carrots, cut into 1/4-inch-thick matchsticks",
        "1 1/2 teaspoons fresh lemon juice",
        "1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Thanksgiving",
        "Lemon",
        "Spice",
        "Carrot",
        "Fall",
        "Honey",
        "Gourmet"
    ],
    "title": "Spiced Carrots",
    "url": "http://www.epicurious.com/recipes/food/views/spiced-carrots-108351"
}