May 18, 2012 | Vegetables
I’m back at it – always looking to add enough interesting flavors to vegetables so that I’ll actually enjoy eating them. In this case, the recipe was shared with me by a family that spent a year living in Spain, not far from Morocco, and this happened to be a family favorite recipe. So when their nanny of 20 years decided to get married, they insisted I include this on the menu for her wedding shower.
The recipe couldn’t be easier. You simply blanch some baby carrots or cubed carrots until just barely tender, then let them sit in the dressing to absorb the flavor. Easy. Tasty. Good for you. Now that’s how you improve on a plain old carrot!
Cumin Spiced Carrots
Prep time
Cook time
Total time
Recipe type: Vegetables
Serves: 12
Ingredients
- 3 pounds carrots, peeled
- 2 scallions
- 2 cloves garlic
- 4 teaspoons lemon juice
- 4 tablespoons extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 1 tablespoon cilantro, minced
- 1 tablespoon parsley, minced
- 1 tablespoon fresh mint
- salt and pepper, to taste
Instructions
- Steam or blanche carrots until just barely tender, about 5 minutes. Let cool slightly then thinly slice on a diagonal. Alternatively, use baby carrots and leave them whole.
- Mix all remaining ingredients in a blender and pour the dressing over the sliced carrots. Toss to combine and refrigerate for at least 1 hour. Drain any excess liquid before serving, then sprinkle with additional chopped parsley before serving.
Notes
You can cut the recipe in half if desired, but these carrots are great to snack on and can just be stored in the refrigerator.
I have carrots left over from the giant bag I bought at Costco about 10 days ago. Making this tonight.