Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8-10 minutes.
Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 Tblsp parsley, salt and 1 tsp olive oil in a mortar, and using a pestle, mash them into a medium-fine paste. Whisk the lemon into the garlic paste.
Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them.
Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for at least a week. Let the carrots come to room temperature before serving, place in a serving bowl, and garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.9 Kcal (544 kJ)
Calories from fat	107.4 Kcal
		% Daily Value*
Total Fat	11.93g	18%
Sodium	265.44mg	11%
Potassium	174.18mg	4%
Total Carbs	6.06g	2%
Sugars	2.66g	11%
Dietary Fiber	1.52g	6%
Protein	0.61g	1%
Vitamin C	8.4mg	14%
Vitamin A	0.5mg	15%
Iron	0.4mg	2%
Calcium	25mg	3%

Amount Per 100 g
Calories	174.97 Kcal (733 kJ)
Calories from fat	144.67 Kcal
		% Daily Value*
Total Fat	16.07g	18%
Sodium	357.55mg	11%
Potassium	234.63mg	4%
Total Carbs	8.16g	2%
Sugars	3.59g	11%
Dietary Fiber	2.05g	6%
Protein	0.82g	1%
Vitamin C	11.3mg	14%
Vitamin A	0.6mg	15%
Iron	0.5mg	2%
Calcium	33.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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