Recipe courtesy of Annie O'Hare
Save Recipe Print

Ingredients

Directions

Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Fall Salad

Recipe courtesy of Tyler Florence

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Recipe courtesy of Bobby Flay

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Black Bean Salad

Recipe courtesy of Guy Fieri

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword