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