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.

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