Moroccan Carrots

10 ingredients
5 steps

Ingredients

  • 1 lb of whole baby carrots, 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

Directions

  1. 1
    To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
  2. 2
    Cook carrots in boiling water to just tender.
  3. 3
    Drain.
  4. 4
    Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
  5. 5
    Serve at room temp.

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