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Nutrition Facts
Serving Size 1 (138g) Recipe makes 6 servings
Calories 170
Calories from Fat 118		(69%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 81mg		3%
Potassium 429mg		12%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 3.9g	15%
	Sugars 5.6g
Protein 2.0g		4%
detailed view... how is this calculated?

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Spicy Carrots With Parsley and Cilantro

Recipe #140561 | 40 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Oct 10, 2005

This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish. MAKE AHEAD: The carrots can be prepared early in the day and kept at room temperature or refrigerated. From Anissa Helou and the Couscous Chronicles, Food and Wine, March 2005.

SERVES 6 (change servings and units)

Ingredients

1 1/2 lbs carrots, quartered lengthwise, then halved crosswise
4 garlic cloves, halved
1/4 cup extra-virgin olive oil, plus
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup flat leaf parsley, coarsely chopped
1/4 cup cilantro, chopped
1 1/2 teaspoons sweet paprika
1/2 teaspoon crushed red pepper flakes
salt
2 tablespoons sliced blanched almonds

Directions

1
In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
2
In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.

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Featured Reviews for This Recipe

From: billybolo

On May 30, 2009

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From: Sarah!

On Jun 20, 2008

Great side dish! I loved the idea of cooking the carrots with garlic - something I had never thought of doing before. I used about half the amount of carrots as I was only serving 3 people, but I did keep the rest of the ingredients the same. A wonderful blend of flavours. Made and reviewed for ZWT 4.

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From: currybunny

On Oct 19, 2005

This is a really good carrot dish! I followed the recipe exactly for once and really enjoyed it! Quick and easy, I served this warm as a side dish - thanks for posting Cheryl!

1 person found this review helpful

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From: Cookgirl

On Oct 17, 2005

We really savored this dish. I tweaked the recipe slightly. Minced up the garlic and added to the oil/lemon mixture. Toasted instead of blanched the almonds then coarsely chopped them. Used fresh parsley from the garden. This went nicely with Rita L.'s saffron rice. Thanks for sharing. cg

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