• 6 carrots, organic (360g)
• 2 tbsp olive oil
• ½ tsp cumin
• ½ tsp cinnamon
• 1 tsp Za'atar
• ½ tsp chili powder, Aleppo, ancho or chipotle
• ¼ cup fresh cilantro, chopped

Wash, trim ends and cut carrots into 1 cm slices. In a wok or covered medium sauce pan, sauté carrots in olive oil over medium low heat for 15-20 minutes until browned and softening. Add spices and stir to coat thoroughly, remove from heat and toss with cilantro.