Serve with Barbera.
By now, you may have discovered that Mrs. Vino LOVES recipes and dishes that can serve multiple purposes – these carrots are great on an antipasto platter, as tapas or as a vegetable side dish.
4 large cloves garlic
3/4 teaspoon cumin seeds
½ teaspoon oregano
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons red or white wine vinegar
1/2 cup olive oil
2 pounds baby carrots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flat-leaf parsley finely chopped
In a food processor or mini-chopper, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. Drizzle in the olive oil (not too fast, unless you like cleaning olive oil and spices off your cupboard doors–learn from Mrs. Vino’s mistakes) and blend until the mixture is emulsified. Set aside while you cook the carrots.
Put the baby carrots in a microwave safe bowl with ¼ c. water and microwave on high for 4-6 minutes until fork tender (every microwave is different, my dears!). Drain the carrots and put back in the bowl. Pour the sauce over the top and stir. Cover with plastic wrap and let sit for 2-3 hours. You can make these the day ahead and refrigerate them overnight. Just let them come back to room temperature and add the chopped parsley, salt and pepper right before serving.