Spicy Carrots with Parsley and Cilantro
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Food & Wine
See more from
Food & Wine on Yahoo! Food
1. Ingredients
- 1 1/2 pounds large carrots, quartered lengthwise, then halved crosswise
- 4 cloves garlic, halved
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup chopped cilantro
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon crushed red pepper
- Salt
- 2 tablespoons sliced blanched almonds
Nutrition Info
Per Serving
- Calories: 179 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 4 g
- Fat: 13 g
- Protein: 2 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
- In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
Yield: 6 servings
3. Still Hungry?
This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish.
Notes:
MAKE AHEAD
The carrots can be prepared early in the day and kept at room temperature or refrigerated.
More Recipes Like This
More From Food & Wine
Technology in partnership with
-
Be the first to review this recipe!
No one has reviewed this recipe yet. If you've tried this recipe, be the first to write a review!
Summer's Best Real Food Recipes
Check out Bobby Flay’s Real Food Summer School videos, recipes & sweepstakes.
My Food
helpRecipe of the Day
Open
Baked Honey Mustard Chicken
from: Mary BaneThis tangy-sweet favorite is quick from start to delicious finish.