Carrot, Raisin, and Herb Salad

• 2 1/2 lb baby carrots (the ones with stems look nicer)
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 1/3 cup raisins
• 2/3 cup chopped fresh parsley
• 1/4 cup firmly packed fresh mint

1. Preheat oven to 400F
2. Combine carrots with cumin, paprika, cinnamon, and half of the oil in a large baking dish.
3. Bake about 20 minutes or until carrots are tender.
4. In a medium bowl, combine the rest of the oil, orange juice, lemon juice, raisins, and half of the parsley.
5. After carrots have cooled about 20 minutes out of the oven, pour the dressing over the carrots and garnish with remaining parsley and mint leaves.

baby carrots, ground cumin, sweet paprika, ground cinnamon, olive oil, orange juice, lemon juice, raisins, parsley, mint

Taken from cookpad.com/us/recipes/353769-carrot-raisin-and-herb-salad (may not work)