Israeli Carrots

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Israeli CarrotsRecipe
Photo: Nina Choi; Styling: Lisa Lee
The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.
8 servings (serving size: about 1/3 cup)


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2 quarts water
1 pound baby carrots, trimmed and halved lengthwise
1 garlic clove, chopped
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 tablespoon fresh orange juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt


Total: 20 Minutes

1. Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.

2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.

Created date

March 2011

Nutritional Information

Calories 38
Fat 1.9 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 0.5 g
Carbohydrate 5.2 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 95 mg
Calcium 19 mg