The original recipe stated to cook the garlic and cumin in oil first.  Extra virgin olive oil really shouldn't be heated, so I used them all raw instead.

Ingredients:

• 2 T extra-virgin olive oil
• 2-4 garlic cloves -  1-2 t minced garlic
• 1/2 t ground cumin
• 2 lbs baby carrots, or regular carrots cut into 1/2 in pieces
• 2 T red wine vinegar
• 1/2 t dijon mustard (original stated 1/4 t)
• 1/2 t sea salt (may reduce to 1/4 t)
• 1/2 t freshly ground black pepper (maybe just to taste)
• 1 T chopped fresh parsley
• 1 T chopped fresh cilantro (optional, I omitted)

Steam carrots until just crisp tender 6-10 min.  Combine all remaining ingredients and pour over carrots, toss to coat. 

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