Holiday Recipe Vivid Carrots Delicious for Easter or Passover

Israeli Carrots
Photo: Nina Choi; Styling: Lisa Lee
by Allison Fishman Cooking Light  April 2011 

Total Time

20 Mins
8 servings (serving size: about 1/3 cup)

The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.


  • 2 quarts water
  • 1 pound baby carrots, trimmed and halved lengthwise
  • 1 garlic clove, chopped
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon olive oil
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt

Nutritional Information

  • Calories 38
  • Fat 1.9g
  • Satfat 0.3g
  • Monofat 1.2g
  • Polyfat 0.2g
  • Protein 0.5g
  • Carbohydrate 5.2g
  • Fiber 1.5g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 95mg
  • Calcium 19mg

How to Make It

Step 1

Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.

Step 2

Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.