Carrot, Raisin, and Herb Salad

Name: Carrot, Raisin, and Herb Salad
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb baby carrots (the ones with stems look nicer); 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp ground cinnamon; 1/4 cup olive oil; 1/4 cup orange juice; 2 tbsp lemon juice; 1/3 cup raisins; 2/3 cup chopped fresh parsley; 1/4 cup firmly packed fresh mint

jannapaige @cook_3403864

Yummy and healthy Mediterranean side dish

jannapaige @cook_3403864

Yummy and healthy Mediterranean side dish

Saved

Ingredients

30 mins

6 servings

2 1/2 lbbaby carrots (the ones with stems look nicer)
1 tspground cumin
1 tspsweet paprika
1/2 tspground cinnamon
1/4 cupolive oil
1/4 cuporange juice
2 tbsplemon juice
1/3 cupraisins
2/3 cupchopped fresh parsley
1/4 cupfirmly packed fresh mint

Saved

Steps

30 mins

1

Preheat oven to 400°F
2

Combine carrots with cumin, paprika, cinnamon, and half of the oil in a large baking dish. Bake about 20 minutes or until carrots are tender.
3

In a medium bowl, combine the rest of the oil, orange juice, lemon juice, raisins, and half of the parsley.
4

After carrots have cooled about 20 minutes out of the oven, pour the dressing over the carrots and garnish with remaining parsley and mint leaves.