This easy little recipe would make a great vegan Easter or Passover side dish. When I say easy, I mean that all you do is boil the carrots for a few minutes, mix up a lovely dressing with fresh herbs, olive oil, garlic, and cumin, and toss it with the warm carrots. Done and done. As a bonus, these guys taste good warm or at room temperature, so you can mix them up while you’re doing something else, and then forget about them till it’s time to eat. When you’re making a big holiday spread, a dish like this great to have in your back pocket.
Israeli Carrots (from Cooking Light)
1 pound carrots, cut into 1/2 in.-wide sticks
1 garlic clove, chopped
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 tablespoon fresh orange juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1. Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.