Israeli Carrots

By Chantele

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.
* 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