Carrots Seasoned with Herbs Recipe

Name: Carrots Seasoned with Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large cloves garlic; 1/2 teaspoons dried oregano, crumbled; 3/4 teaspoon cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon red pepper flakes; 3 tablespoons sherry vinegar; 1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots; 2 pounds long, tender young carrots, cut into 3/4inch slices on the diagonal; 3 tablespoons water, or as needed; Pinch of sugar, if desired; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 small bunch flatleaf parsley, leaves only, finely chopped

Servings: persons

4 large cloves garlic
1/2 teaspoons dried oregano, crumbled
3/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
2 pounds long, tender young carrots, cut into 3/4inch slices on the diagonal
3 tablespoons water, or as needed
Pinch of sugar, if desired
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flatleaf parsley, leaves only, finely chopped

1
In a minifood processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes.
2
Add the vinegar and grind to a paste.
3
In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified.
4
Set aside while you cook the carrots.
5
In a medium heavy saucepan, heat the olive oil over mediumhigh heat.
6
Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften.
7
Add the water, sugar (if desired), salt, and pepper and cover the pan.
8
Reduce the heat to mediumlow and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy.
9
Add a little more water to the pan if necessary.
10
Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing.
11
Toss together and cover the bowl with plastic wrap.
12
Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley.
13
Serve at room temperature, on tiny plates or ramekins.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large cloves garlic, 1/2 teaspoons dried oregano, crumbled, 3/4 teaspoon cumin seeds, 1 teaspoon ground coriander, and more.

Yes, Carrots Seasoned with Herbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrots Seasoned with Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions