Moroccan Carrots
photo by Kathy228
- Ready In:
- 10mins
- Ingredients:
- 9
- 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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Reviews
-
I love to experiment and this dish looked sooo good. Upon eating it I found it wasn't going to make it to my personal favorites but the family members who loved it really loved it and the rest ate it but the cumin got to them a tad bit. It was very easy to put together and looked sooo pretty. I think that if you like cumin you will love this dish if cumin is not a favorite then keep looking for that perfect carrot dish. The family members who loved it took the recipe home with them and I know they are going to be making it again and again.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois