Spicy Carrots With Parsley and Cilantro Recipe #140561
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.
40 min | 20 min prep
SERVES 6
- 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
- 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.
- 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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5 stars