Moroccan Carrots

These carrots were a breeze and ended up being a big hit.

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

Boil carrots (peeled) for 15 minutes. Drain.

Cut into rounds (once cool). Sautee in olive oil until brown.

Combine with remaining ingredients and marinate overnight.

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