Israeli Carrots

Cooking Light April 2011, p. 132

2 quarts water

1 pound baby carrots, trimmed and halved lengthwise

1 garlic clove, chopped

½ cup chopped fresh cilantro

2 tablespoons chopped fresh dill

1 tablespoon olive oil

1 tablespoon fresh orange juice

½ teaspoon ground cumin

¼ teaspoon kosher salt

We gave up on trimming them and just halved them. And only complained about it a little bitty bit.

Carrot came outta the bag like this. Ain't natural. Ain't right. 

My first time working with fresh dill. What a nice smell! :)

Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes until crisp-tender. Drain.

We doubled the recipe to feed guests. On a related note, someday I should probably invest in owning more than one pot.

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.

Or just dump it all in the blender at once and WHURRRRRRUUUUMMMMMM.

Spoon dill mixture over carrots; toss gently to coat. 

Def a Spring sort of dish!

Serve warm or at room temperature. 

Served with some Chicken Breast Strips with Balsamic and Rosemary.

My Rating: 3/5 "As veggie side dishes go, this one wasn't bad. The flavors all complemented the basic carrot-y goodness, and the overall effect was smooth. I actually could have handled something more tart, so maybe a different sauce-to-carrot ratio might have been more up my alley."