Moroccan Carrot Sandwich

Ingredients:

Carrots Organic rainbow carrots

Olive oil

Aleppo peppers

Urfa pepper

Sea salt

Argan oil

Apple cider vinegar

1 red onion

1 pint of cherry tomatoes

Cilantro bunch

Garlic

Cumin

Paprika

Directions:

Cut carrots in half. Toss carrots in olive oil and one tbsp of aleppo pepper and 1/2 a tbsp of urfa pepper. A dash of apple cider vinegar. Lay on a baking sheet ( Use a silicone mat or just use nonstick spray or a little olive oil on bottom) Roast at 350 for 15 minutes.

In one pan add olive oil. Add Chopped garlic, Once lightly browned toss in a chopped red onion. Once you've sweated the onions a bit, add in the tomatoes, a tbsp of paprika, a tbsp of cumin, chopped cilantro.

Toast your buns. Slice your carrots in half. Use a little bit of the topping on bottom of the bun. Top the carrots with the rest. A squeeze of lemon wont hurt and some extra cilantro thrown in there cant hurt either. Maybe some harissa at the end if you want.