The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.
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
How to Make It
Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
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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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.
Great recipe - easy to make and it can sit at room temp while you finish the rest of the meal (if you're like me and haven't mastered getting 5 dishes done all at once!). I gave it four and not five stars because I made a few substitutions to account for family tastes (no cilantro or cumin - instead I used dill, chives and thyme), I also felt like it needed a little more acidity so I added some champagne vinegar. This was a great side with our Easter ham.
Bright fresh taste, and easy. My husband was not that impressed (he's not a carrot fan), but I thought this was excellent. I especially like the fact that it can be served at room temperature, making it simple to work into a more complex meal as a side dish.
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