Prepared on the grill (in a grill basket) instead of boiling. Otherwise mostly followed the recipe. I accidentally forgot the orange juice but it tasted great even without. I added a little splash of champagne vinegar as a previous reviewer suggested. We used this as a side to a lamb dish that was also served with roasted potatoes wedges.
The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.
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- Calories: 38
- Fat: 1.9g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 0.5g
- Carbohydrate: 5.2g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 95mg
- Calcium: 19mg
- 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
- 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.
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Israeli Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Family, Quick/Easy
- CUISINE: American, Jewish
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Food Processor
- OCCASION: Easter, Passover, Spring
- PUBLICATION: Cooking Light