Moroccan Baby Carrot Salad
Cooking Times
Ingredients
- 1 lb. Cal-Organic Baby Carrots
- 1/4 cup olive oil
- Sea salt, to taste
- 1 tbsp. honey
- Juice from 1 lemon
- 1/2 cup black olives, cut in half
- 1 cup orange juice, reduced by half over medium heat
- 1 tsp. ground cumin
- 1 tbsp. chopped Cal-Organic Cilantro
- 1 tbsp. mint, chopped
- 1/3 cup pine nuts, toasted
Directions
- Cut baby carrots in half lengthwise.
- Pour olive oil in a skillet over high heat and add carrots. Cook for 2 to 3 minutes. Lower heat to medium and cook until the carrots become just barely tender. Salt to taste.
- Drain carrots in a colander to remove excess oil.
- Transfer carrots to a mixing bowl. Add honey, lemon juice, olives, orange syrup and cumin. Toss gently.
- Before serving, toss in the cilantro, mint and pine nuts. Salt to taste, if needed. Serve with your favorite grain or rice.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
Download