8 BCfresh Carrots, thickly sliced diagonally (about ½ inch/1 cm thick)
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) honey
2 cloves garlic, minced
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) chopped fresh parsley
Instructions
In pot of boiling salted water, cook carrots for 6 to 8 minutes or until just tender; drain well.
Meanwhile, whisk together oil, lemon juice, honey, garlic, cumin, salt and pepper until blended; toss with warm carrots. Stir in parsley. Serve warm or at room temperature.
Tip:
Stir in a handful of raisins or sliced almonds for added texture.
