Moroccan Carrots
Ready In: 10 mins
Serves: 8
Ingredients
- 1 lb of whole baby carrots, trimmed and peeled
Vinaigrette
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 2 tablespoons sweet paprika
- 2 tablespoons ground cumin
- 3 cloves garlic, finely chopped
- 1⁄4 cup flat leaf parsley, finely chopped
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
Directions
- To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
- Cook carrots in boiling water to just tender.
- Drain.
- Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
- Serve at room temp.
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