Ingredients
- 6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds
- 2 cups water
- 1/4 teaspoon cayenne pepper
- 3 teaspoons ground cumin
- 1 tablespoon honey
- 3 teaspoons fresh lemon juice
- 1/3 cup olive oil
- 1 cup mint leaves, washed and chopped
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.
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By jovanna_2562938
Long Island, NY
on March 21, 2011
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Hit the mark. Easy, tasty, colorful. Made this a day ahead as a side to a Moroccan meal. All I had to do was reheat it when I needed it and add the sliced mint *which by the way the instructions do not mention. THe cayenne gives it a slight kick; so the previous reviewers must not eat anything spicy to think that this is hot. Not so. The seasonings were perfect too--a nice complement for a Moroccan Chicken dish.
By mailgrrl
Wellington, FL
on July 28, 2007
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I made this for a Morrocan dinner party. I was a little worried, but everyone loved it. Served it with lamb kabobs and couscous.
By drangement_1772332
msvl., CA
on November 01, 2005
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I would add more spice if anything.
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