Moroccan Carrots

Recipe by Diana Adcock
READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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