Ingredients
- 1/2 Cup Shallots
- 1 Pound Carrots
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Cumin
- 1 Teaspoon Fresh Cilantro
- 1/2 Teaspoon Fresh Mint
- 1/4 Teaspoon Paprika
- 1/2 Teaspoon Fresh Parsley
- 1/4 Teaspoon Red Pepper Flakes
- 1 Teaspoon Sea Salt
Method
Step 1
Dice the shallots. Peel the carrots and julienne by hand or food processor.
Step 2
In a large sauté pan, heat oil olive on medium-high heat. Add carrots and shallots, sauté 2–3 minutes. Add all herbs and spices, cook an additional 2–3 minutes or until carrots are tender, but firm.
Step 3
Serve warm or chilled.
