Spicy Carrots With Parsley And Cilantro Recipes
SPICY CARROTS WITH PARSLEY AND CILANTRO
This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish. MAKE AHEAD: The carrots can be prepared early in the day and kept at room temperature or refrigerated. From Anissa Helou and the Couscous Chronicles, Food and Wine, March 2005.
Provided by NcMysteryShopper
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
- In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
Nutrition Facts : Calories 170.3, Fat 13.1, SaturatedFat 1.7, Sodium 81.9, Carbohydrate 13.1, Fiber 3.9, Sugar 5.6, Protein 2
SPICY MEXICAN CARROTS
This Mexican restaurant side dish is one of my favorites....I love them from Roberto's Taco shops in Las Vegas. I found this recipe online and think it comes pretty close to Roberto's! You could modify it by adding sliced onions, if desired. This is a great low-cal snack to keep on hand - it's great when you're craving salty/spicy food!
Provided by suzanne
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large saucepan with cooking spray, and add garlic. Saute' for 3 minutes. Add carrots and saute' another 3 minutes. Add all other ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes. Remove to large bowl, cover, and refrigerate overnight.
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