Cumin-Carrot Salad

1. 1

   Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels. Heat 2 tablespoons of the olive oil in a frying pan and add the garlic and cumin. Stir until fragrant, about 30 seconds. Stir in carrots, salt and pepper. Remove from the heat and stir in the lemon juice, remaining 1 tablespoon olive oil, parsley, and olives. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

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