Moroccan Carrots Recipe #43338
Here's a dish that should be made hours before the rest of the meal, a tasty time saver!
by DiB's
10 min | 5 min prep
SERVES 8
- 1 lb of whole baby carrot, 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
- 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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5 stars