Israeli Carrots Recipe

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Ingredients:

Serving

2 quarts water
1 lb baby carrots, trimmed and halved lengthwise
1 garlic clove, chopped
1/2 cup chopped fresh cilantro
2 tbsp chopped fresh dill
1 tbsp olive oil
1 tbsp fresh orange juice
1/2 tsp ground cumin
1/4 tsp kosher salt

Directions:

Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.52 Kcal (157 kJ)
Calories from fat	16.15 Kcal
		% Daily Value*
Total Fat	1.79g	3%
Sodium	116.05mg	5%
Potassium	148.31mg	3%
Total Carbs	4.96g	2%
Sugars	3.01g	12%
Dietary Fiber	1.76g	7%
Protein	0.66g	1%
Vitamin C	3.2mg	5%
Vitamin A	0.6mg	19%
Iron	0.7mg	4%
Calcium	44.9mg	4%

Amount Per 100 g
Calories	12.56 Kcal (53 kJ)
Calories from fat	5.4 Kcal
		% Daily Value*
Total Fat	0.6g	3%
Sodium	38.84mg	5%
Potassium	49.64mg	3%
Total Carbs	1.66g	2%
Sugars	1.01g	12%
Dietary Fiber	0.59g	7%
Protein	0.22g	1%
Vitamin C	1.1mg	5%
Vitamin A	0.2mg	19%
Iron	0.2mg	4%
Calcium	15mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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