Carrots de la Fez

Carrots de la Fez

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  • 2 1/2 pounds carrots
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chopped fresh parsley
  • 3/4 teaspoon minced garlic
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • Salt and pepper, to taste


Peel and trim carrots and cut diagonally, or in a quarter turn fashion. Steam until tender.

Mix remaining ingredients to make a dressing. Toss carrots, while still hot, with dressing to taste; mix well.