Carrots with Raspberry Vinaigrette
- ½ teaspoon(s) black pepper
- 2 tablespoon(s) parsley, chopped
- 1 tablespoon(s) olive oil
- 2 ½ tablespoon(s) raspberry vinegar
- 2 pound(s) carrots
Peel and cut carrots, 1 inch length on the diagonal. Steam for 3 - 5 minutes or until tender. Stir together vinegar, and oil, add parsley and pepper. Chill and serve.