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Israeli Carrots

By avelyne | In Recipes, Rest Day | on April 17, 2011

Recently, I came across this recipe in my quest for trying new side dishes.  I found it was quick and super easy to make.  The mixture of herbs came together nicely and paired well with pork tenderloin for an on-the-road meal.


  • 2 quarts water
  • 1 pound baby carrots, trimmed and halved lengthwise
  • 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.

*If you don’t have a food processor, finely chop garlic, cilantro and dill. Then mix remaining ingredients together.  Recipe courtesy of Cooking Light Magazine.

MWOD 04.17.11

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