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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Here's a dish that should be made hours before the rest of the meal, a tasty time saver! Ingredients:
1 lb of whole baby carrots, trimmed and peeled |
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:
1. To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
2. Cook carrots in boiling water to just tender.
3. Drain.
4. Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
5. Serve at room temp.
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