This recipe just screams SPRING! Great for an Easter or Passover meal. So fresh, colorful and delicious it makes a great addition to any table!
1 Tablespoon Horseradish Mustard
1 Tablespoon O’Live A Little’s Red Wine Vinegar
1 Tablespoon Tangerine or Lemon Honey
½ Cup O’Live A Little’s Dill Extra Virgin Olive Oil
Kosher salt to taste
3 pounds trimmed carrots sliced or baby carrots
Chopped Dill, Lemon or Orange Zest for Garnish
Method of Prep
Whisk together the lemon balsamic, mustard, and honey in a medium bowl until combined. Slowly pour in the dill olive oil, whisking constantly, until the vinaigrette is smooth and thickened.
Simmer the carrots until tender about 8 minutes.
Gently toss the warm carrots with dressing. Allow the dressing to absorb into the carrots for 5 minutes before serving.
Sprinkle with Dill and Zest