Moroccan Carrots

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 lb of whole baby carrots, trimmed and peeled
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons sweet paprika
• 2 tablespoons ground cumin
• 3 cloves garlic, finely chopped
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 to make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
• 2 cook carrots in boiling water to just tender.
• 3 drain.
• 4 toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
• 5 serve at room temp.