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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots. Ingredients:
2 quarts water |
1 pound baby carrots, trimmed and halved lengthwise |
1 garlic clove, chopped |
1/2 cup chopped fresh cilantro |
2 tablespoons chopped fresh dill |
1 tablespoon olive oil |
1 tablespoon fresh orange juice |
1/2 teaspoon ground cumin |
1/4 teaspoon kosher salt |
Directions:
1. Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.
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