Carrots with Cilantro & Jalapeno

Ingredients

• 3 pounds sweet young carrots, cut into 3/4" on diagonal
• 4 jalapeno peppers, or to taste; minced
• 1 limes, grated and juiced
• 4 teaspoons honey
• 5 tablespoons olive oil
• 2 teaspoons fresh fennel seeds, coarsely chopped
• 4 tablespoons cilantro, coarsely chopped
• 4 tablespoons spearmint, coarsely chopped
• 1/2 cup basil, coarsely chopped
• salt to taste

Method

• Boil in salted water about 3 minutes. Shock cold in ice water until cold and drain in colander.
• In a mixing bowl whisk everything except the carrots and herbs. Add and correct seasoning.

Notes

• SERVINGS: 12
• SOURCE: Adapted from Jerry Traunfeld