Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
8 to 10 as part of a selection
Level:
Easy

Ingredients

Directions

In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake

Recipe courtesy of Alton Brown

Carrot Cake

Recipe courtesy of Food Network Kitchen

Carrot Slaw

Recipe courtesy of Bobby Flay

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Easy Seasoned Marinade

Caribbean Seasoned Rice

Recipe courtesy of Cheryl Smith

Seasoned Dhal

Recipe courtesy of Maya Kaimal

Seasoned Breadsticks

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking