In pot of boiling salted water, cook carrots for 6 to 8 minutes or until just tender; drain well.
Meanwhile, whisk together oil, lemon juice, honey, garlic, cumin, salt and pepper until blended; toss with warm carrots. Stir in parsley. Serve warm or at room temperature.
Nutrition Facts
Warm Carrot Salad
Amount Per Serving (50g)
Calories 110Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 170mg7%
Total Carbohydrates 5g2%
Dietary Fiber 1g4%
Sugars 3g
Protein 0g0%
Vitamin A100%
Vitamin C10%
Calcium2%
Iron2%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:
Stir in a handful of raisins or sliced almonds for added texture.
Recipe submitted by Half Your Plate Industry Partner BCFresh
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Yield: 8
servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Love the spice combo – will likely roast the carrots instead 🙂