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Aromatic with a scent of cumin, rouged with paprika and a balm of honey and balsamic vinegar, these are not Grandma’s canned carrots. Serve them as a side dish with a roast or as part of a festive Mediterranean mezze (Middle Eastern antipasto) accompanied by warm pita wedges, store-bought hummus, stuffed grape leaves, and a selection of olives.
Ingredients:2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons honey
1 cup canned, no-salt-added, petit-cut, diced tomatoes, drained
1 can (14 1/2 ounces) no-salt-added, sliced carrots, drained
1 teaspoon balsamic or red wine vinegar
Salt and ground black pepper, to taste
1 tablespoon finely chopped, flat-leaf Italian parsley
Preparation:Heat the oil in a medium skillet over medium heat. Add cumin, paprika and honey and mix to combine. Toss in the tomatoes and carrots and stir gently until heated through, about 5 minutes. Stir in vinegar, salt, pepper and parsley. Serve immediately as a side dish or appetizer with flatbread for scooping.
Servings: 4
Nutritional Information Per Serving: Calories 100; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 70mg; Carbohydrate 17g; Fiber 2g; Protein 1g; Vitamin A 240%DV*; Vitamin C 20%DV; Calcium 4%DV; Iron 8%DV * Daily Value
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