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Moroccan Carrots
Submitted by Jaimelee Steurer
Fri Jun 20 2008
Ingredients

1 lb. carrots
1/2 cup olive oil (preferably cold pressed)
1/3 cup red wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp sweet paprika
2 Tbsp ground cumin
1/2 tsp salt
1 tsp black pepper

Preparation

Scrub & Trim carrots, cutting any larger ones in half. Steam until just fork-tender.

Mix remaining ingredients in a large bowl. Add cooked carrots and allow to marinate at room temperature for 3-4 hours.

Serve at room temperature.

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