Moroccan Carrots - cooking recipe

Ingredients

1 lb of whole baby carrots, trimmed and peeled
Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons sweet paprika
2 tablespoons ground cumin
3 cloves garlic, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 teaspoon salt
1 teaspoon pepper

Preparation

To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
Cook carrots in boiling water to just tender.
Drain.
Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
Serve at room temp.