Carrots Seasoned with Herbs

8 to 10 as part of a selection
  • 4 large cloves garlic
  • 1/2 teaspoons dried oregano, crumbled
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons sherry vinegar
  • 1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
  • 2 pounds long, tender young carrots, cut into 3/4inch slices on the diagonal
  • 3 tablespoons water, or as needed
  • Pinch of sugar, if desired
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 small bunch flatleaf parsley, leaves only, finely chopped
  • In a minifood 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 mediumhigh 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 mediumlow 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.

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