1 bag (16 oz.) Baby carrots
1/3 cup Pompeian extra light tasting olive oil
1 1/2 tablespoon Pompeian seasoned rice wine vinegar
1 tbsp. Honey
2 tsp. Ground cumin
1/4 tsp. Cayenne pepper
1/2 cup Mint leaves finely chopped
Cook carrots in a large pot of salted boiling water until tender, about 5 minutes.
Combine olive oil, vinegar, honey, cumin, cayenne pepper and salt in a large bowl and whisk until blended.
Drain carrots and transfer to the bowl; add mint leaves and toss to coat with dressing.
Serve warm or at room temperature.
No Nutritional Information Available
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