Almond Carrots

1. 1

   In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.

2. 2

   In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.

3. 3

   Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.