Moroccan Carrots with Aleppo Pepper & Mint
adapted from Saveur.com
1 1/2 lb small Thumbelina carrots, or large carrots cut crosswise into 1 1/2-inch chunks
1 tsp kosher salt, plus more
1 small garlic clove, minced
1 tblsp grated or minced fresh ginger (optional)
1/4 cup olive oil
2 tblsp fresh lemon juice
2 tblsp roughly chopped mint
1 tsp Aleppo pepper
1/2 tsp ground cumin
1 tblsp honey
1. Bring a medium pot of water to a boil and salt generously. Add carrots and cook until just beginning to soften, 8 to 10 minutes. Drain and rinse the carrots in cool water. When cool, halve the larger Thumbelina carrots. If using the large carrot pieces, cut them in half lengthwise and then crosswise into 1⁄4-inch-thick half-moons.
2. In a large bowl, combine lemon juice and honey and whisk with a fork to combine. Add garlic, ginger, Aleppo pepper, cumin, and salt and pepper to taste and whisk again. In a slow, steady stream, whisk in the olive oil. Add the carrots and chopped mint to the bowl and toss well in the dressing. Cover and refrigerate for at least 2 hours before serving.