- 8
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
Step 1
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.
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.