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.
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.