1. In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches. 2. Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl. 3. Cook the cooking liquid over medium heat to reduce to a 1/2 cup. 4. Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots. 5. Add the cumin, cayenne, cilantro, and parsley. Set aside. 6. Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes. 7. Add the dates and cook until the dates are softened. Toss the onion mixture with the carrots. Let cool. 8. Cover and refrigerate for 1 - 2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
