(Photo: Kang Kim for New York Magazine. Illustrations by John Burgoyne)

Fairly bursting at the seams with assorted vitamins and minerals, not to mention beta-carotene, the humble carrot is a true super food, even if eating a gargantuan amount could turn skin temporarily yellow like a bad bronzer. When picked fresh with sprightly green tops and nicely seasoned, as in this recipe from Taïm’s Einat Admony, they taste good enough to forever banish the most painful of weight-watching (and lunch-box) memories: raw sticks in a Ziploc baggie.

Taïm’s Spicy Moroccan Carrots
2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots. (1) Drain and place carrots in an ice-water bath until cool, then (2) slice diagonally into 1/4-inch-thick rounds. (3) In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded. Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Serves five.

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