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!

Ingredients

• ½ Cup O’Live A Little’s Orange or Lemon Balsamic

• 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

1. 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.

2. Simmer the carrots until tender about 8 minutes.

3. Gently toss the warm carrots with dressing. Allow the dressing to absorb into the carrots for 5 minutes before serving.

4. Sprinkle with Dill and Zest