- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- 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.
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