Spicy Carrots with Parsley and Cilantro


  • 4 clove(s) garlic
  • 2 tablespoon(s) sliced blanched almonds
  • 0.25 cup(s) chopped cilantro
  • 1.5 pound(s) large carrots
  • 2 tablespoon(s) fresh lemon juice
  • 0.5 teaspoon(s) crushed red pepper
  • Salt
  • + 3 more ingredients
    • 0.25 cup(s) plus 1 tablespoon extra-virgin olive oil
    • 0.25 cup(s) coarsely chopped flat-leaf parsley
    • 1.5 teaspoon(s) sweet paprika

1. In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic. 2. In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and c...

View full recipe at Food & Wine


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