Spicy Carrots with Parsley & Cilantro

By [e-mail]

Ingredients

• 1 1/2 lb carrots, quartered & halved
• 4 cloves halved garlic
• 1/4 C + 1 T olive oil
• 2 T lemon juice
• 1/4 C chopped parsley
• 1/4 C chopped cilantro
• 1 1/2 t paprika
• 1/2 crushed pepper
• Salt
• 2 T blanched, sliced almonds

Preparation

Step 1

In deep skillet, cover carrots & garlic with water & bring to a boil. Cook over mod-hi heat til carrots are tender, @ 10 min. Drain & let cool; discard garlic
In large bowl, combine olive oil, lemon juice, parsley, cilantro, paprika & crushed red pepper. Season with salt. Add carrots, toss to coat & sprinkle almonds on top.

60 Cal