Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette

“A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.”
READY IN:
30mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
  2. Transfer to a bowl; set aside.
  3. In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
  4. Grind coriander in a spice or coffee grinder into a fine powder.
  5. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
  6. Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
  7. Serve over bib lettuce, if desired.

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