Total Time
35mins
Prep 15 mins
Cook 20 mins

Great to bring to a bbq or summer picnic. From a Chatelaine Food Express magazine.

Ingredients Nutrition

Directions

  1. Saute thinly sliced red onion with cumin, paprika, salt, pepper and cayenne in 2 Tbsp Olive Oil about 5 minutes.
  2. Add julienned carrots and 1/2 cup water, stir often on medium high heat until tender crisp and water is evaporated.
  3. Whisk lemon juice with 2 Tbsp olive and honey.
  4. Toss with carrots.
  5. Sprinkle with chopped fresh mint.
  6. Serve warm or at room temperature.

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