Belly-Dancing Carrots
The name is an homage to this dish’s Moroccan roots, but your kids will request it for the cool name! Can be easily made ahead.
INGREDIENTS:
1 lb whole baby carrots
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tbs sweet paprika
2 tbs ground cumin
3 cloves garlic, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 tsp salt
1 tsp pepper
DIRECTIONS:
1. Combine all ingredients except for carrots in a blender.
2. Cook carrots in boiling water to just tender. Drain.
3. Toss with the dressing and leave at room temp for 3-4 hours, tossing twice.
4. Serve at room temp.
Prep: 5 minutes
Cook: 10 minutes
Serves: 8