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Israeli Carrots

Source of Recipe

.
Israeli Carrots

Myrecipes.com
Cooking Light - April 2011 - Allison Fishman,
Reviews rate this recipe 4.3 of 5 stars.
8 servings (serving size: about 1/3 cup)
Total time: 20 Minutes

The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.

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:
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.

One 1/3-cup serving equals: Calories 38; Fat 1.9 g (Satfat 0.3 g, Monofat 1.2 g, Polyfat 0.2 g); Protein 0.5 g; Carbohydrate 5.2 g; Fiber 1.5 g; Cholesterol 0.0 mg; Sodium 95 mg