Recipe courtesy of Mary Sue Milliken and Susan Feniger

Carrots Seasoned with Herbs

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  • Level: Easy
  • Yield: 8 to 10 as part of a selection
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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 flat-leaf parsley, leaves only, finely chopped


  1. 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.