Grilled carrots are one of my absolute favorite side dishes these days. I love when they get slightly charred and caramelized. This recipe pairs those delicious, caramelized carrots with peppery arugula and a buttery dressing. It’s really an amazing combination!
We’re big fans of Casual Kitchen, a food blog focused on food philosophy, money-saving ideas and easy and inexpensive recipes. So we’re very glad its author, Daniel Koontz, is sharing his Moroccan carrot salad recipe with us. Daniel says this is “a real crowd-pleaser, it sets a new world record for laughable cheapness, and you can make it in just 10 minutes! Once you’ve tried this flavorful and memorable dish, you’ll never go back to plain old boring cooked carrots.”
5-6 medium carrots, peeled and sliced into nickels
3-4 cloves of garlic, minced
2 Tablespoons red wine vinegar
2 Tablespoons lemon juice
1-2 Tablespoons olive oil
1/4 teaspoon ground cumin
Small handful of chopped fresh parsley
Salt and black pepper, to taste
Cook the carrots in boiling water for about 3-4 minutes, drain and rinse with cool water.
Whisk together remaining ingredients and combine with carrots. Serve warm or chilled.
*Photo courtesy of Casual Kitchen.