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Photo: Nina Choi; Styling: Lisa Lee Photo by: Photo: Nina Choi; Styling: Lisa Lee

Israeli Carrots

The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.

Cooking Light APRIL 2011

  • Yield: 8 servings (serving size: about 1/3 cup)
  • Total:20 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Israeli Carrots recipe

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