Moroccan Carrots

Name: Moroccan Carrots
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb whole baby carrots; 0.5 cup extra virgin olive oil; 0.333 cup apple cider vinegar; 2 tbsp sweet paprika; 2 tbsp ground cumin; 3 clove garlic; 0.25 cup flat leaf parsley; 0.5 tsp salt; 1 tsp pepper

A side dish of carrots, apple cider vinegar and parsley, seasoned with paprika and cumin and simmered on the stove.

10 min · Serves 8 · Easy

Ingredients

453.59 gwhole baby carrots, trimmed and peeled

Method

Start cooking mode

Time: Prep 5 min · Cook 5 min · 10 min total
Difficulty: easy

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. Drain. Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice. Serve at room temp.
240 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.