Salt, to taste

1 (16 oz.) bag baby carrots or whole carrots

1 Tablespoon honey

1/2 cup mint leaves, finely chopped

1/3 cup Pompeian Organic Robust Extra Virgin Olive Oil

1/4 tsp. cayenne pepper

1-1/2 Tablespoon Seasoned Rice Wine Vinegar

2 tsp. ground cumin


  1. Cook carrots in a large pot of salted boiling water until tender, about 5 minutes.
  2. Combine Pompeian Organic Robust Extra Virgin Olive Oil, vinegar, honey, cumin, cayenne pepper and salt in a large bowl; whisk until blended.
  3. Drain carrots and transfer to the bowl; add mint leaves and toss to coat with dressing.
  4. Serve warm or at room temperature.