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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Roasted Carrots

Recipe courtesy of Ina Garten

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Browse Reviews By Keyword