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Easy Moroccan Carrots

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Quick and easy

Quick and easy

Quick and easy
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Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


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.
Nutritional Information
No Nutritional Information Available
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