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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Pretty salad; spicy. Ingredients:
1 lb baby carrots |
3 garlic cloves, peeled |
4 tablespoons olive oil, divided |
1/2 teaspoon paprika |
1/4 teaspoon cumin |
1 teaspoon pepper |
1 pinch red pepper flakes |
1 tablespoon parsley, minced |
1 tablespoon cilantro, minced |
1/4 cup red onion, minced |
2 tablespoons lemon juice, fresh |
1 tablespoon jalapeno, sliced |
1/4 teaspoon lemon zest |
2 tablespoons black olives, sliced |
Directions:
1. Steam baby carrots and garlic for 10 minutes.
2. Mash garlic; cook in 2 Tablespoons oil with the paprika and cumin, pepper and red pepper flakes.
3. Add peppers.
4. Add carrots.
5. Saute for a minute.
6. Pour into bowl.
7. Add olives and herbs.
8. Add rest of oil and lemon juice.
9. Cover and refrigerate for at least one hour.
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